Crispy Yam Kababs (Suran/Jimikand): Diwali-Inspired Recipe
1 hour 30 minutes
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About Crispy Yam Kababs (Suran/Jimikand): Diwali-Inspired Recipe
Discover the delightful taste of Yam Kababs, a unique and flavorful recipe inspired by a Diwali tradition. These crispy kababs, featuring a blend of warming spices and a tangy tamarind twist, are sure to impress. Perfect as a snack or a light meal, this recipe transforms the humble yam into a culinary masterpiece.As a newlywed, I was challenged to create a dish featuring yam, a root vegetable unfamiliar to me. What resulted was a surprising hit—these crispy kababs, featuring tamarind for a unique tang and a blend of seeds and spices, won over even the most skeptical family members.This recipe offers step-by-step instructions to easily recreate these delicious kababs. Get ready to experience a new favorite!
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Recipe Time & More
Prep1 hour
Cook30 minutes
Total1 hour 30 minutes
Ingredients
For the Yam
For the Spice Blend
- 3 tbsp Rice Flour
- 1 tsp Garam Masala
- 1 tsp Pomegranate Seeds anardana, dried
- 1 tsp Ginger-Garlic Paste
- 1/2 - 1 tsp Chili Powder adjust to taste, red
- 1 Chili finely chopped, adjust to taste, green
- 1 tbsp Onion finely chopped
- 1.5 tsp Salt or to taste
For Frying
- 2 tbsp Vegetable Oil or as needed for shallow frying
Instructions
Prepare the Yam
- Boil 500ml of water with salt and tamarind. Add the cubed yam and cook for 10 minutes over medium heat. Drain the yam in a colander for 5-7 minutes to remove excess water.
Mash and Marinate
- Mash the boiled yam cubes. Add the rice flour, ginger-garlic paste, garam masala, red chili powder, pomegranate seeds, salt, green chilies, and onions. Mix thoroughly and refrigerate for at least 20 minutes to allow the flavors to meld.
Shape and Fry
- Shape the yam mixture into small, lemon-sized balls or patties. Flatten slightly.
Cook the Kababs
- Heat vegetable oil in a pan or tawa over medium heat. Shallow fry the kababs for 2-3 minutes per side, until golden brown and crispy. Serve hot with your favorite dip (e.g., mint chutney).
Recipe Notes
Expert Tips for Perfect Yam Kababs
- For extra flavor, soak the yam cubes in a little lemon juice for 15 minutes before boiling to enhance their taste and prevent discoloration.
- Don't overcrowd the pan while frying. Fry in batches to ensure even browning and crispiness.
- If the mixture is too wet, add a little extra rice flour to help it bind better.
- Experiment with different spices! Add a pinch of cumin or coriander powder for an extra layer of flavor.
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Recipe Nutrition
Calories: 268kcalCarbohydrates: 10gProtein: 1gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mg
Tanu Nigam
Articles: 81
6 Comments
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Such a lovely dish! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.
Such a delicious dish! Thank you.
Great recipe! I’m eager to try it.
Delicious looking…Great tip for handling yam..My mum used to do it too.
this looks yumm