Name: Awadhi Suran Ki Shammi
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Elephant Foot Yam, suran/jimikand, peeled, boiled soft, and mashed completely smooth; 3 tbsp Roasted Gram Flour, acts as a binder and adds a nutty aroma; 1 tsp Ginger, very finely grated; 1 tsp Green Chili Pepper, finely minced; 1 tsp Garam Masala, preferably Shahi Garam Masala for royal flavor; ¼ tsp Mace Powder, javitri powder, essential for Awadhi fragrance; ½ tsp Ground Black Pepper; 1 tsp Salt, to taste; 3 tbsp Ghee, for shallow frying to achieve a crisp, golden crust

1 hr 5 mintotal

35 min hands-on30 min hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Ingredients

300 gElephant Foot Yamsuran/jimikand, peeled, boiled soft, and mashed completely smooth
3 tbspRoasted Gram Flouracts as a binder and adds a nutty aroma
1 tspGingervery finely grated
1 tspGreen Chili Pepperfinely minced
1 tspGaram Masalapreferably Shahi Garam Masala for royal flavor
¼ tspMace Powderjavitri powder, essential for Awadhi fragrance
½ tspGround Black Pepper
1 tspSaltto taste
3 tbspGheefor shallow frying to achieve a crisp, golden crust

Quantities are for 2 servings.

You'll need: Stovetop.

Includes prep-ahead time.

Method

Ensure the boiled and mashed elephant foot yam is completely devoid of moisture. In a mixing bowl, combine it with the grated ginger and minced green chillies.
Add the garam masala, mace powder, black pepper powder, and salt to the yam base. Knead the mixture gently to distribute the spices evenly.
Sprinkle the roasted gram flour over the spiced mash. Mix thoroughly until the mixture forms a soft, cohesive dough that holds its shape.
Grease your palms lightly with a drop of ghee. Divide the dough into equal portions and shape them into round, flat patties (shammi shape), smoothing the edges to prevent cracking.
Heat a heavy-bottomed frying pan or tawa over medium-low heat. Add the ghee and let it melt and coat the surface.
Carefully place the shaped kebabs onto the hot tawa. Pan-fry them undisturbed for 4-5 minutes on the first side until a robust, golden-brown crust develops.
4–5 min
Using a flat spatula, gently flip each kebab. Cook the other side for another 4-5 minutes, adding a little extra ghee if the pan looks dry.
4–5 min
Once both sides are deeply golden and crisp, remove them from the pan and let them drain briefly on absorbent paper.
Serve immediately while the exterior retains its delicate crispness.

How to tell it's done

An incredibly fragile, pan-crisped exterior that instantly gives way to a highly aromatic, buttery, and smooth interior that melts on the palate.

Getting it right

Tip

Elephant foot yam can sometimes cause an itchy sensation in the throat. Ensuring it is boiled properly, and adding a squeeze of lemon juice during boiling, neutralizes this effect completely.

What to serve it with

A regal melt-in-mouth appetizer. Serve on a bed of fresh mint leaves alongside Mint Chutney and fine onion rings.

Vegetable Seekh Kebab

Vegetable seekh kebab shapes a spiced vegetable mix onto skewers and grills it.

35 minvegan

Achari Soya Chaap Tikka

Achari soya chaap tikka marinates soy chaap in a tangy pickling masala before charring it.

1 hr 5 minvegetarian

Aloo Tikki Chaat

Aloo tikki chaat crisps potato patties and buries them under chutney, yoghurt and sev.

1 hr 35 minvegetarian

Aloo Tikki (Stuffed)

Stuffed aloo tikki hides a spiced chana dal filling inside the potato patty.

1 hr 40 minvegan

Amritsari Fish Fry

Amritsari fish fry coats fish in a gram flour and carom seed batter, fried until the crust is thick and rough.

55 minpescatarian

Apollo Fish

Apollo fish fries battered fish and tosses it in a yoghurt and curry leaf masala, a Hyderabadi club dish.

1 hrpescatarian