How to make Zaminkhand Ke Kabab -

Deep fried tikkis made from yam.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yam (सूरन), Onions (प्याज़ )

Cuisine : Hyderabadi

Course : Snacks and Starters

For more recipes related to Zaminkhand Ke Kabab checkout Chatpate Kand Fritters, Kand Ke Pakode, Farali Chaat, Kand Vada- Sk Khazana . You can also find more Snacks and Starters recipes like Eggwhite and Vegetable Omelette Sandwich Hawaiian Chicken Kababs Samosa Rolls Chicken Lollipop

Zaminkhand Ke Kabab

Zaminkhand Ke Kabab Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Zaminkhand Ke Kabab Recipe

  • Yam 1/2 kilogram

  • Onions 2 medium

  • Green chillies chopped 2

  • Red chilli powder 1 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Ver 1 teaspoon

  • Salt to taste

  • Oil to deep fry

  • Arrowroot 3-4 tables for dusting


Step 1

Peel, wash thoroughly and roughly chop yam. Boil in one cup of water till soft. Drain and when cool mash it so as to make an even mass. Add chopped onions, green chillies, red chilli powder, dry ginger powder, ver and salt to the mashed yam and mix well.

Step 2

Divide the mixture into twenty equal potions and shape them into flat round kababs. Heat sufficient oil in a kadai. Dust with arrowroot and deep fry the kababs over medium heat till crisp and brown.

Step 3

Drain onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.