Jimikand ke Kebab

1. 1
   prep

   Peel and cube the yam.

   1.Rub mustard oil or apply lemon juice on hands to prevent itching.

   2.Peel the thick brown skin off the jimikand completely and discard.

   3.Cut the white flesh into 1-inch cubes and rinse well in cold water.

   TIPAlways wear gloves or oil hands — raw yam contains calcium oxalate crystals that cause skin irritation.
2. 2
   pressure cook · ~10 min

   Boil the yam until tender.

   1.Transfer the cubed yam to a pressure cooker. Add 1 cup water and 1 pinch salt.

   2.Pressure cook on medium heat for 2 whistles, then lower heat and cook for 5 minutes.

   3.Let pressure release naturally. Open lid, drain any excess water, and let the yam cool completely.

   TIPMake sure the yam is completely dry — any residual moisture makes the kebab mixture sticky and hard to shape.
3. 3
   mix · ~8 min

   Prepare the kebab mixture.

   1.In a large mixing bowl, grate the boiled yam or mash it with a fork until smooth with no lumps.

   2.Add finely chopped onion, grated ginger, minced garlic, chopped green chili, and cilantro.

   3.Sprinkle in roasted chickpea flour, red chili powder, garam masala, dry mango powder, and salt.

   4.Add lemon juice and mix everything until it forms a firm, non-sticky dough.

   TIPIf the mixture feels too soft, add another tablespoon of roasted chickpea flour. It absorbs moisture and binds the kebabs.
4. 4
   prep · ~15 min

   Shape the kebabs.

   1.Divide the mixture into 8 equal portions.

   2.With lightly greased palms, roll each portion into a smooth ball, then flatten gently into a disc about 1/2 inch thick.

   3.Place shaped kebabs on a plate and refrigerate for 15 minutes to firm up.

   TIPChilling helps the kebabs hold their shape during frying — don't skip this step.
5. 5
   fry · ~12 min

   Pan-fry the kebabs to golden perfection.

   1.Heat 1 tbsp ghee in a heavy-bottomed pan over medium heat.

   2.Place 4 kebabs in the pan with space between each. Fry for 3 to 4 minutes until the bottom turns deep golden and crisp.

   3.Flip gently and add the remaining 1 tbsp ghee around the edges. Fry the other side for another 3 to 4 minutes.

   4.Drain on paper towels for a minute and repeat with the remaining kebabs.

   TIPUse medium heat — high heat will burn the chickpea flour coating before the kebab warms through, while low heat makes them greasy.
6. 6
   serve

   Serve hot with garnishes.

   1.Arrange the kebabs on a serving platter.

   2.Top with onion rings and place lemon wedges on the side.

   3.Serve immediately with mint chutney.

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