Peppy Tomato Oats Sugar Cane Stick Kebab 1

Peppy Tomato Oats Sugar Cane Stick Kebab Recipe

Cooking time
40 min




    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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