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Zaminkand aur Aloo ke Kebab
- Serves: people
Spice Level: Medium
Authentically yam kebabs are crisp yet soft in texture so always make sure to sauté the yam slices beforehand in ghee till they change colour and turn soft.
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Did you know that zaminkhand was unknown in the Valley but it was brought in by the migrating Kashmiris decades, if not centuries, ago? This root vegetable is also known as jimmikhand or suran in Bihar and Uttar Pradesh. Kashmiris found an innovative way to bring in yam and potato together to make succulent kebabs from it.
- Yam (zaminkand) (250 gm)
- Potatoes (aloo), boiled and grated (2 cups)
- Ginger powder (saunth) (1 tsp)
- Green chilli (hari mirch), finely chopped (1)
- Mint leaves (pudina), finely chopped (2 tbsp)
- Coriander leaves (hara dhaniya), finely chopped (2 tbsp)
- Cumin seeds (jeera) ( 1/2 tsp)
- MTR Garam Masala Powder (1/2 tsp)
- MTR Chat Masala ( 1 tsp)
- All-purpose flour (maida) (2 tbsp)
- Salt ( to taste)
- Oil (2 cups)
- Clarified butter (ghee) (1/4 cup)
- Peel and cut the yam into one and a half inch slices.
- Heat ghee in a pan and sauté the slices till they turn soft, it can take approximately 10–12 mins. Transfer to a plate and allow them to cool.
- Mash the cooled yam slices and mix them with all other ingredients, except maida, in a large bowl. Make sure the ingredients all blend well.
- Divide the mixture in to equal lemon-sized pedas (balls) and shape each peda to form a kebab.
- Dust each kebab with all-purpose flour. Simultaneously, heat oil in a pan and shallow fry them in small batches.
- Cook till the patties are golden brown and crisp from both sides.
- Serve the succulent zaminkand aur aloo ke kebab with mint chutney.