Jimikand ke Kebab
Crispy on the outside and melt-in-the-mouth soft inside, these kebabs transform the humble elephant foot yam into a royal treat. Spiced with ginger, green chili, and garam masala, they're pan-fried to golden perfection. A fantastic vegetarian starter that pairs wonderfully with mint chutney.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rub oil or wear gloves when handling raw jimikand to avoid skin irritation from calcium oxalate crystals.
- 2Ensure boiled yam is completely dry before mashing—excess moisture makes the mixture sticky and difficult to shape.
- 3Chill shaped kebabs for at least 15 minutes so they hold together firmly during pan-frying.
- 4Use medium heat while frying: too high burns the chickpea flour coating, too low makes the kebabs greasy.
- 5If the mixture feels soft, add an extra tablespoon of roasted chickpea flour to absorb moisture and bind better.
- 6Grate the boiled yam instead of mashing for a smoother, lump-free texture in every kebab.
Adapt it for your goals.
Baked / air-fried
For a lower-oil version, brush the shaped kebabs with a little oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, or air-fry at 180°C for 12 minutes. Perfect for those watching their oil intake.
high proteinHigh-protein
Add 2 tablespoons of grated paneer or crumbled tofu to the kebab mixture for extra protein and a creamier texture, ideal for post-workout meals.
jain (no onion no garlic)Jain (no onion-no garlic)
Skip the onion and garlic, and replace with finely chopped celery root or cabbage for crunch, plus a pinch of asafoetida (hing) to mimic the savory depth. Suitable for Jain dietary restrictions.
veganVegan
Substitute ghee with any neutral oil (like avocado or sunflower oil) for pan-frying to make the kebabs fully plant-based without sacrificing crispiness.
spiced upSpiced-up
Add 1/2 teaspoon of crushed black pepper or a pinch of smoked paprika to the mixture for a smoky, piquant twist that pairs beautifully with cooling mint chutney.
Why this is on our healthy list.
Rich in Dietary Fiber
Elephant foot yam provides a good amount of fiber, which supports digestive health and helps maintain steady energy levels.
Gluten-Free Base
The yam and roasted chickpea flour are naturally gluten-free, making these kebabs a safe and tasty option for those with gluten sensitivity.
Good Source of Plant Protein
Roasted chickpea flour (besan) adds a moderate protein boost, complementing the yam to create a more balanced vegetarian snack.
Contains Essential Minerals
Elephant foot yam is a natural source of potassium and magnesium, which support heart function and muscle relaxation.
Lower in Saturated Fat
Using ghee or oil in moderation for pan-frying keeps the saturated fat content lower than deep-fried alternatives, while still delivering a satisfying crunch.
Frequently asked questions
Yes, but fresh yam gives the best texture—frozen can be watery, so thaw and squeeze out moisture before mashing.
