Jimikand ke Kebab

Instructions

1. 1

   Prepare the Yam and Dal

   • Thoroughly wash, peel, and chop the jimikand into large, uniform chunks. Apply a little oil to your hands before handling to prevent itching.
   • In a pressure cooker, combine the jimikand chunks, soaked and drained chana dal, 1 cup of water, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the yam is fork-tender and cooked through.
   • Once the pressure releases naturally, open the cooker. Drain the mixture completely in a colander, pressing gently to remove all excess water. Let it cool to room temperature for about 10-15 minutes.
2. 2

   Create the Kebab Mixture

   • Transfer the cooled yam and dal mixture to a large mixing bowl.
   • Using a potato masher or the back of a spoon, mash the mixture until it is smooth and free of lumps.
   • Add the finely chopped onion, ginger-garlic paste, green chilies, and fresh coriander leaves to the bowl.
   • Incorporate all the dry spices: red chili powder, coriander powder, garam masala, amchur powder, the remaining turmeric powder, and the remaining 1 tsp of salt.
   • Finally, add the besan (gram flour) and fresh lemon juice. Mix everything thoroughly with your hands until a firm, non-sticky dough is formed.
3. 3

   Shape the Kebabs

   • Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
   • Divide the mixture into 12 equal-sized portions and roll each portion into a smooth ball.
   • Gently flatten each ball between your palms to form a round patty (tikki) about 1/2-inch thick. Ensure the edges are smooth and not cracked.
4. 4

   Shallow Fry the Kebabs

   • Heat 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
   • Fry for 3-4 minutes on the first side, until it turns a deep golden brown and becomes crisp.
   • Gently flip the kebabs using a spatula and fry the other side for another 3-4 minutes until it is equally crisp and browned.
   • Remove the cooked kebabs and place them on a plate lined with paper towels to absorb excess oil. Repeat the process for the remaining kebabs.
5. 5

   Serve

   • Arrange the hot Jimikand ke Kebab on a serving platter.
   • Garnish with fresh onion rings and serve immediately with mint-coriander chutney, tamarind chutney, or your favorite dip.