Name: Coconut kebabs
Yield: Makes 16
Cuisine: India
Ingredients: 150 ml/¼ pint/⅔ cup full-fat (whole) milk, heated until warm; 150 g/5 oz desiccated (dry unsweetened shredded) coconut; 75 g/3 oz/⅔ cup gram flour (besan); 2.5 cm/1 in piece of fresh root ginger, peeled and roughly chopped; 1 large garlic clove, peeled and roughly chopped; 1–3 fresh green chillies, roughly chopped (deseeded if preferred); 15 ml/1 tbsp fresh coriander (cilantro) leaves and stalks, roughly chopped; 2.5 ml/½ tsp chilli powder, or to taste; sunflower oil, for shallow-frying; 1 medium onion, finely chopped; 3.75 ml/¾ tsp salt, or to taste; chutney, to serve; 2 large slices of white bread, crusts removed

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

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