Nadru ke kebab (lotus stem kebabs)
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
Equipment
- Frying pan
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
Instructions
- Drain the canned lotus stems/roots or nadru and mash them up*
- Mix and combine the mashed potatoes with the mashed roots well
- Add all the other masalas, vegetables, salt and mix well, again
- 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)
- 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
- Serve the nadru ke kebab (lotus stem kebabs) fresh and hot off the hob, with mint chutney, along with chai. Enjoy!
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