Crispy on the outside, soft and spicy on the inside, these vegetarian kebabs are made from elephant foot yam (suran). A unique and delicious North Indian appetizer that's perfect for parties and evening snacks, offering a delightful texture and a burst of traditional spices.
Prep20 min
Cook25 min
Soak30 min
Servings4
Serving size: 3 kebabs
274cal
6gprotein
51gcarbs
Ingredients
500 g Jimikand (Also known as Suran or Elephant Foot Yam, peeled and cut into 2-inch chunks)
0.25 cup Chana Dal (Soaked in water for at least 30 minutes)
1 medium Onion (Finely chopped)
1 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Besan (For binding)
3 tbsp Coriander Leaves (Freshly chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to spice preference)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Jimikand ke Kebab, Roomali Roti and Onion Salad
Fiber-rich, aromatic jimikand kebabs with melt-in-mouth roomali roti – a gut-friendly, flavorful feast!
This awadhi dish is perfect for lunch. With 638.1999999999999 calories and 15.09g of protein per serving, it's a nutritious choice for your meal plan.
6gfat
1 tsp Coriander Powder
0.75 tsp Garam Masala
1 tsp Amchur Powder (Dry mango powder for tanginess)
1.5 tsp Salt (Adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
0.25 cup Vegetable Oil (For shallow frying)
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.
330cal
8gprotein
48gcarbs
12gfat
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.
