Jimikand ke Kebab Recipe (Yam Kebabs)
The Jimikand ke Kebab Recipe are a wholesome recipe of the kebabs that is packed with flavor and texture. Jimikand is a root vegetable, also known as the Indian Yam or Suran. The yam has delicious nutty taste, and when combined with chaat masala and spices, brings out a burst of flavors. You can serve the Jimikand Ke Kebas along with Green Chutney as a appetizer for your parties.
If you like this recipe, you can also try other Appetiser recipes such as
- 350 grams Elephant yam (Suran/Senai/Ratalu) , boiled and mashed
- 5 sprig Coriander (Dhania) Leaves
- 1 Green Chilli , finely chopped
- 1 inch Ginger
- 3 cloves Garlic , finely chopped
- 1 tablespoon Whole Black Peppercorns
- 1 Onion , finely chopped
- 1 teaspoon Chaat Masala Powder
- 1 teaspoon Cumin powder (Jeera)
- 2 tablespoons Gram flour (besan)
- Bread crumbs , as required for coating
How to make Jimikand ke Kebab Recipe (Yam Kebabs)
To begin making the Jimikand ke Kebab Recipe, make sure you have all the ingredients handy.
We will be processing the ingredients for the kebab step by step. It's ideal when you use a Food Processor, as it speeds up the process of making the kebabs.
To begin, add the coriander leaves, green chilli, ginger and garlic into the food processor and blend until you get a coarse mixture.
Transfer the contents to a large mixing bowl. Add the cooked and mashed Jimikand(Yam) and the remaining ingredients except the oil and breadcrumbs. Combine all the ingredients well. Check the salt and spice levels and adjust to suit your taste.
The next step is the shape the Jimikand Kebabs. To prevent the kebabs from sticking to your hands, have a small bowl with a tablespoon of oil. Grease your palms and fingers with the oil and shape the kebab dough into circular discs.
Once you shape them, roll them over bread crumbs and arrange them on a platter so you can cook them.
To cook the Jimikand Ke Kebabs, preheat a cast iron pan on medium-high heat and grease the pan well. Place the shaped kebas, drizzle oil over them and pan fry them until crisp and brown on both sides.
Proceed the same way with the remaining Jimikand Ke Kebabs and serve them immediately along with Green Chutney.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"