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Nadru ke kebab (lotus stem kebabs)

5 from 1 vote
A super yummy, healthy and easy to make kebab recipe with lotus roots/stems (nadru), from India's crown state Kashmir. Flavour packed and shallow fried, these kebabs make for a great appetizer and/or snack
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 14 kebabs
Course: Appetizer, Brunch, Side Dish
Cuisine: Indian, Kashmiri
Calories: 63
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g lotus stem (nadru) canned
  • 200 g potatoes boiled & mashed
  • 1 small onion finely chopped
  • 2 tbsp ginger finely chopped
  • 2 tbsp garlic finely chopped
  • 2 tbsp green chilis finely chopped
  • 4 tbsp fresh coriander finely chopped
  • 3 tsp garam masala
  • 1 tsp chili powder optional
  • 1½ tsp coriander powder
  • 1 tbsp fennel seeds (saunf) crushed
  • 1 tsp coriander seed powder crushed
  • 2 tbsp chaat masala
  • salt to taste
  • ¼ cup oil for frying
For the batter
  • ½ cup bread crumbs
  • 3-4 tbsp flour
  • 6-7 tbsp water

Equipment

  • Frying pan

Method
 

  1. Drain the canned lotus stems/roots or nadru and mash them up*
    "Nadru ke kebab lotus stem kebabs - www.kitchenmai.com"
  2. Mix and combine the mashed potatoes with the mashed roots well
    "Nadru ke kebab lotus stem kebabs - www.kitchenmai.com"
  3. Add all the other masalas, vegetables, salt and mix well, again
    "Nadru ke kebab lotus stem kebabs - www.kitchenmai.com"
  4. Divide the whole potato and nadru mixture into 14 equal parts. Shape each of them into patties (at this point you could freeze them up to fry at a later time)
    "Nadru ke kebab lotus stem kebabs - www.kitchenmai.com"
  5. Mix the flour with water, dip each kebab in this and coat them in the bread crumbs. Heat a pan, over medium flame, with the oil and shallow fry the kebabs until golden brown
    "Nadru ke kebab lotus stem kebabs - www.kitchenmai.com"
  6. Serve the nadru ke kebab (lotus stem kebabs) fresh and hot off the hob, with mint chutney, along with chai. Enjoy!
    "Nadru ke kebab lotus stem kebabs - www.kitchenmai.com"

Notes

  • *In case you are using fresh lotus stems/roots wash them throughly, boil them until soft with some salt, cool them down and then mash them
  • If you don't have bread crumbs, you can even mix some roasted gram flour (besan) in step 3 and fry directly. In this case you don't need to crumb coat them 
  • g - grams
  • tsp - teaspoon
  • tbsp - tablespoon 
  • 1 cup = 250 millitres