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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
Prepare the Yam and Dal
Create the Kebab Mixture
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 273.99 calories per serving with 6.26g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kebabs
Shallow Fry the Kebabs
Serve
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.
Incorporate 2 tablespoons of crushed roasted peanuts, cashews, or sesame seeds into the mixture for a delightful crunch.
This recipe also works well with other starchy vegetables like arbi (colocasia root) or raw banana.
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.
Elephant foot yam is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.
This vegetable is high in potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Jimikand contains beneficial compounds that can act as probiotics, promoting the growth of healthy gut bacteria and contributing to overall digestive wellness.
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.
One serving of three kebabs contains approximately 250-300 calories, primarily from the yam, dal, and the oil used for frying. The exact count can vary based on the amount of oil absorbed.
Jimikand contains calcium oxalate crystals, which can cause skin irritation and itching. To prevent this, apply coconut oil, lemon juice, or vinegar to your hands before handling the yam, or wear gloves.
This recipe is naturally vegan as it does not use any dairy or animal products. Just ensure you use a plant-based oil for frying.
Yes, you can prepare the mixture, shape the kebabs, and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before serving for the best texture.
A sticky mixture is usually due to excess moisture in the boiled yam and dal. Ensure you drain it very well. If it's still sticky, add 1-2 tablespoons of roasted besan (gram flour) or breadcrumbs to absorb the moisture and help with binding.