Peppy Tomato Oats Sugar Cane Stick Kebab Recipe

Cooking time
40 min



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Regular Recipe Score

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For the dipping sauce



  • 1 tbsp Low sodium soy sauce
  • 45 ml cup water
  • 2 tbsp fresh lime juice 1 tsp sugar
  • 1 tsp vinegar 50 ml Low Fat Milk
  • 2 garlic cloves, crushed 1 tsp finely chopped Red chilli

  • 6 sugar cane sticks 2 cm thick - 50 gms
  • 80 gms SMO Peppy Tomato
  • 75 gm grated low-fat paneer (cottage cheese)
  • 50 gm grated carrot
  • 1/2 cup boiled, peeled and mashed potatoes
  • 2 tbsp finely chopped coriander 1 tsp lemon juice
  • 1 1/2 tsp ginger-green chilli paste
  • 1 tsp chilli powder
  • 1/2 tsp garam masala
  • 1 tsp dried mango powder Salt 5 gms
  • 1/4 tsp of Saffola oil



How to make Peppy Tomato Oats Sugar Cane Stick Kebab

  • Make the dipping sauce
  • Mix together all ingredients in a bowl. Refrigerate for at least 1 hour.
  • Make the kebabs
  • Combine all the ingredients in a bowl and mix well (only use I pkt SMO)
  • Divide the mixture into 6 equal portions and roll out each portion into a 50 mm.
  • To make Kebab sticks
  • Coarsely grind the 2nd SMO packet.
  • Take each portion of the kebab mixture and place it around ¾ of the Sugar Cane sticks.
  • Dip each kebab in the milk and then roll them in oats till they are evenly coated from both the sides.
  • Heat a non-stick tava (griddle) and grease it using 1/4 tsp of oil.
  • Cook each kebab, using 1/8 tsp of oil, till they turn golden brown in color from both the sides.
  • Serve hot with the dipping sauce.

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