Jimikand ke Kebab
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Yam and Dal
- b.Thoroughly wash, peel, and chop the jimikand into large, uniform chunks. Apply a little oil to your hands before handling to prevent itching.
- c.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.
- d.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.
- e.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
Step 2
- a.Create the Kebab Mixture
- b.Transfer the cooled yam and dal mixture to a large mixing bowl.
- c.Using a potato masher or the back of a spoon, mash the mixture until it is smooth and free of lumps.
- d.Add the finely chopped onion, ginger-garlic paste, green chilies, and fresh coriander leaves to the bowl.
- e.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.
- f.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
Step 3
- a.Shape the Kebabs
- b.Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
- c.Divide the mixture into 12 equal-sized portions and roll each portion into a smooth ball.
- d.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
Step 4
- a.Shallow Fry the Kebabs
- b.Heat 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
- c.Carefully place 4-5 kebabs in the pan, ensuring they are not overcrowded.
- d.Fry for 3-4 minutes on the first side, until it turns a deep golden brown and becomes crisp.
- e.Gently flip the kebabs using a spatula and fry the other side for another 3-4 minutes until it is equally crisp and browned.
- f.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
Step 5
- a.Serve
- b.Arrange the hot Jimikand ke Kebab on a serving platter.
- c.Garnish with fresh onion rings and serve immediately with mint-coriander chutney, tamarind chutney, or your favorite dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled yam and dal are completely dry. Any excess moisture will make the kebab mixture difficult to shape and less crispy.
- 2If the mixture feels too wet, add an extra tablespoon of besan or roasted breadcrumbs to absorb the moisture.
- 3Fry the kebabs on a consistent medium flame. High heat will brown them too quickly on the outside, leaving the inside raw.
- 4For a richer flavor, you can dry roast the besan for 2-3 minutes on low heat until fragrant before adding it to the mixture.
- 5To prevent itching from the yam, you can also soak the yam chunks in tamarind water for 15 minutes before pressure cooking.
Adapt it for your goals.
Healthier Option
For a lower-calorie version, bake the kebabs at 200°C (400°F) for 20-25 minutes, or air fry at 180°C (350°F) for 15-18 minutes, flipping halfway through. Brush them with a little oil before cooking.
Add TextureAdd Texture
Incorporate 2 tablespoons of crushed roasted peanuts, cashews, or sesame seeds into the mixture for a delightful crunch.
Vegetable SwapVegetable Swap
This recipe also works well with other starchy vegetables like arbi (colocasia root) or raw banana.
Flavor TwistFlavor Twist
Add 1/2 teaspoon of chaat masala and a pinch of black salt (kala namak) to the spice mix for an extra tangy, street-style flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
Elephant foot yam is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.
Good Source of Potassium
This vegetable is high in potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Supports Gut Health
Jimikand contains beneficial compounds that can act as probiotics, promoting the growth of healthy gut bacteria and contributing to overall digestive wellness.
Frequently asked questions
Yes, it can be quite healthy. Jimikand is rich in fiber, potassium, and vitamins. The chana dal adds protein. To make it healthier, opt for baking or air frying instead of shallow frying to reduce the oil content.