Jimikand ke Kebabs | How to make Jimikand ke Kebabs

By Reetu Gupta  |  30th Sep 2015  |  
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  • Jimikand ke Kebabs, How to make Jimikand ke Kebabs
Jimikand ke Kebabsby Reetu Gupta
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About Jimikand ke Kebabs Recipe

I found this fruit in the market but had no idea how it was cooked, searched a lot on net to see what recipes are made from it. I love kebabs so I tried it for the first time with Jimmikand.

The delicious and mouthwatering Jimikand ke Kebabs is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Jimikand ke Kebabs is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Jimikand ke Kebabs. Rita Gupta shared Jimikand ke Kebabs recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Jimikand ke Kebabs. Try this delicious Jimikand ke Kebabs recipe at home and surprise your family and friends. You can connect with the Rita Gupta of Jimikand ke Kebabs by commenting on the page. In case you have any questions around the ingredients or cooking process. The Jimikand ke Kebabs can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Jimikand ke Kebabs with other users

Jimikand ke Kebabs

Ingredients to make Jimikand ke Kebabs

  • 500 gms - zimikand (boiled and mashed)
  • 1 cup- Bhuna chana (powdered)
  • 8 to 10 cloves - Garlic
  • 1 inch- ginger chopped
  • 2 - Green chilies
  • 2 to 3 tbsp - coriander chopped
  • 2 tsp - dhania powder
  • 1 to 2 tsp - Garam masala
  • 1 tsp - red chilli powder
  • Kasoori methi as per taste
  • salt as per taste

How to make Jimikand ke Kebabs

  1. Cut, wash jimikand properly and boil it in the pressure cooker with little water. Cook for 3 to 4 whistles and wait till the cooker cools down itself. Mash it and keep it aside.
  2. Add green chilies, ginger, garlic, coriander, dhania powder, red chili powder and garam masala in a mixer and make a fine paste.
  3. Now take the bhuna chana and grind it well.
  4. Now mix both green paste and chana powder in jimikand. Add salt and kasuri methi. Add & adjust the masala according to your taste.
  5. Keep this in the fridge for approximately 10 minutes.
  6. Make tikkis and shallow fry them on tawa, for 5 mins.
  7. Remove from heat and drain over paper towels to drain excess oil
  8. Serve with tomato ketchup.

My Tip:

These kebabs can be fried in almost 1 tsp of oil only.

Reviews for Jimikand ke Kebabs (1)

Daman Bedi3 years ago

very rare dish, good to have your recipe.