Sweet Potato Kabab

To achieve crispy sweet potato kababs, ensure you use enough rice flour to bind the mixture well. Additionally, frying them in hot oil or ghee will help create a golden, crispy exterior. You can also try baking them in the oven at a high temperature for a healthier option.

If you don't have rice flour, you can substitute it with chickpea flour (besan) or all-purpose flour. Both options will help bind the kabab mixture, though they may slightly alter the flavor and texture.

Yes, sweet potato kababs can easily be made vegan by using vegetable oil instead of ghee for frying. Additionally, ensure that any other ingredients you use, like the spices and flour, are vegan-friendly.

To store leftover sweet potato kababs, let them cool completely, then place them in an airtight container in the refrigerator. They can be kept for up to 3 days. For longer storage, consider freezing them; just make sure to separate each kabab with parchment paper to prevent sticking.

Sweet potato kababs pair wonderfully with a variety of dips and sides. Consider serving them with mint chutney, yogurt sauce, or a fresh salad. They also make a great addition to a platter with other appetizers like samosas or pakoras.