Coconut kebabs

Name: Coconut kebabs
Cuisine: India
Ingredients: 1 large garlic clove, peeled and roughly chopped; 15 ml/1 tbsp fresh coriander (cilantro) leaves and stalks, roughly chopped; 15 ml/1 tbsp fresh coriander (cilantro) leaves and stalks, roughly chopped; 2.5 ml/½ tsp chilli powder, or to taste; 2 large slices of white bread, crusts removed; 75 g/3 oz/⅔ cup gram flour (besan); 1–3 fresh green chillies, roughly chopped (deseeded if preferred); 2.5 cm/1 in piece of fresh root ginger, peeled and roughly chopped; 3.75 ml/¾ tsp salt, or to taste; 1 medium onion, finely chopped; sunflower oil, for shallow-frying; chutney, to serve; 150 g/5 oz desiccated (dry unsweetened shredded) coconut; 2 large slices of white bread, crusts removed; 150 ml/¼ pint/⅔ cup full-fat (whole) milk, heated until warm

Preparation info

Makes
16

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

In India, these little morsels, Nariyal Ke Kabab, are made from grated fresh coconut. To make life easier, this recipe uses desiccated coconut moistened with milk to replenish some of its richness. They make an ideal appetizer served with chutney and a glass of cold beer or white wine.

Ingredients

150 g/5 oz desiccated (dry unsweetened shredded) coconut
150 ml/¼

Asia
India
Starter
Vegetarian

Method

Put the desiccated coconut in a large mixing bowl and pour over the warm milk. Set aside for 10 minutes for the coconut to absorb the milk and rehydrate slightly. Cut the bread into small pieces.
Place all the ingredients, except the oni