Name: Onion Salad
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs sweet onion (medium, thinly sliced into rings); ice cubes (for soaking); 4 cup water (cold, for soaking); 2 tbsp apple cider vinegar; 0.5 tsp paprika (for color); 0.5 tsp sugar (to balance tanginess); 0.25 tsp black pepper (freshly ground); 0.25 tsp salt; 2 tbsp parsley (fresh, finely chopped)

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Jimikand Kebab Roomali Roti Recipe - North Indian Vegan Lunch | CraftMyMeals

Instructions

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
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
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
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
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.

Ingredients

1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)

Instructions

1
Prepare the Dough
- In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
- Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
- Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
- Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
- Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
- Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
- After resting, gently knead the dough for another minute.
- Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
- Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
- Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
- Quickly and carefully, drape the stretched roti over the hot inverted kadai.
- Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
- Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
- Remove the roti from the kadai and place it on a clean cloth or plate.
- Immediately fold it in half, and then in half again to resemble a handkerchief.
- Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
- Serve hot with rich curries or kebabs.

Jimikand ke Kebab, Roomali Roti and Onion Salad

Nutrition per Serving

Recipes in this Meal

1. Jimikand ke Kebab

Ingredients

2. Roomali Roti

3. Onion Salad

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About Jimikand ke Kebab, Roomali Roti and Onion Salad

Instructions

Ingredients

Instructions

Ingredients

Instructions