Makai stuffed tapioca kebab

Prep 0 h : 30 m
Cook 0 h : 45 m


  • 3 tbsp oil

    1 tsp cumin seeds

    50g onion chopped

    5g each, green chillies, ginger and garlic, chopped

    1/4 tsp turmeric powder

    1 tbsp each coriander and chilli powders

    2 cups chana dal, cooked

    5g amchur (dry mango powder)

    5g chaat masala

    1kg tapioca, boiled, peeled and mashed

    Steamed corn,

    For the stuffing

    2 tbsp oil

    10g ginger, chopped

    5g garlic, chopped

    20g onion, chopped

    100g sweetcorn, frozen

    1 tsp each cumin, coriander and chilli powders

    1/4 tsp turmeric powder

    10g fresh coriander, chopped


  • Heat oil in a saucepan. Add cumin. Once it crackles, add onion, green chillies, ginger, garlic, spice powders and chana dal. Sauté for a minute, then add amchur, chaat masala and tapioca mash and mix well. Remove from heat and mash again for a fine texture. Season and set aside.

    To prepare the stuffing, heat oil in a saucepan and sauté ginger, garlic and onions. Add sweetcorn and sauté again for a minute. Add all the spice powders along with salt. Mix well and keep aside.

    Divide the tapioca mash and the stuffing into equal portions.

    Stuff sweetcorn in the tapioca dough and make small round patties. Press a few sweetcorn on top.

    Heat oil in a saucepan and shallow-fry patties until golden brown. Season with salt and serve hot with mint chutney.