These meat-free Jimikand Shami Kababs are made with boiled Jimikand, also known as elephant foot yam, combined with onion, ginger, garlic, green chillies, roasted chana dal and aromatic spices. The mixture is shaped into patties, coated in breadcrumbs and shallow fried until golden and crisp on the outside.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 25 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 300 grams Jimikand (elephant foot yam), peeled, cubed and boiled
- 1 medium Onion, finely chopped
- 4 whole Green chillies, finely chopped
- 2 cloves Garlic, finely chopped
- 1 small piece Ginger, finely chopped
- 2 tablespoons Cooking oil
- 1 teaspoon Asafoetida (hing)
- 0.5 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cardamom powder
- 0.5 whole Lemon, juiced
- 50 grams Roasted chana dal, ground into powder
- 2 tablespoons Fresh coriander, chopped
- 1 whole Egg
- 75 grams Breadcrumbs, for coating
- 250 millilitres Cooking oil, for frying
For Dressing
Nutritional Information
-
Calories
360 kcal -
Fat
19 g -
Carbohydrates
43 g -
Protein
9 g -
Fiber
7 g -
Sugar
5 g -
Sodium
510 mg
Procedure
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10 minutesMark As Complete
Prepare the Jimikand
Peel the Jimikand and cut it into small chunks before boiling until tender. Drain it well so there is no excess water in the mixture. Keep the cooked vegetable ready to add to the seasoned onion mixture and mash it later into a soft, workable dough.
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5 minutesMark As Complete
Cook the Aromatics
Heat two tablespoons of oil in a pan over medium heat and add the chopped onion, ginger, garlic and green chillies. Add the asafoetida and salt, then stir everything together. Cook for about five minutes until the onions soften and the raw aroma of the ginger and garlic disappears.
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3 minutesMark As Complete
Add the Spices
Add the cooked Jimikand to the pan along with the turmeric, cumin powder, coriander powder and cardamom powder. Stir thoroughly so the vegetable becomes coated with the spices and aromatics. Cook briefly to allow the spices to become fragrant and blend into the mixture.
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5 minutesMark As Complete
Add Lemon and Chana Dal
Add the fresh lemon juice and roasted chana dal powder to the seasoned Jimikand. Mix and mash the mixture as it cooks until the vegetable breaks down and everything begins to form a soft dough. Add a small amount of water if the mixture is too dry to mash and combine properly.
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10 minutesMark As Complete
Add Coriander and Cool
Stir the chopped fresh coriander through the cooked mixture and turn off the heat. Transfer the mixture to a bowl and allow it to cool until it is comfortable to handle. Cooling helps the mixture firm up and makes it easier to shape the kebabs without them falling apart.
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3 minutesMark As Complete
Bind the Mixture
Add one egg to the cooled Jimikand mixture and combine thoroughly until it is evenly incorporated. The egg is optional but helps bind the mixture and makes the patties easier to handle during frying. Mix until the mixture is cohesive and can be shaped between your hands.
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10 minutesMark As Complete
Shape the Kebabs
Lightly oil your hands and take small portions of the mixture, rolling each portion into a ball before flattening it gently between your palms. Shape the mixture into small, even patties with a firm but delicate texture. Place the shaped patties on a plate and continue until all the mixture has been used.
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5 minutesMark As Complete
Coat the Patties
Coat each shaped patty lightly and evenly in the breadcrumbs, pressing gently so the crumbs adhere to the surface. Keep the coating thin so the kebabs remain tender inside while developing a crisp golden exterior. Arrange the coated patties on a clean plate while the frying oil heats.
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3–4 minutesMark As Complete
Fry the Kebabs
Heat the cooking oil in a frying pan over medium heat and carefully place the patties into the hot oil in batches. Fry gently for a couple of minutes before turning them, allowing the first side to develop a firm golden crust. Turn carefully and cook the other side until evenly browned and crisp.
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2 minutesMark As Complete
Drain and Serve
Remove the golden kebabs from the oil and place them on paper towels to absorb excess oil. Continue frying the remaining patties in batches, keeping the heat steady so they brown without burning. Serve the Jimikand Shami Kababs hot while the breadcrumb coating is crisp and the centre remains soft.
