Exotic lotus stem kebabs (Nadru Shammi Kebab) recipe
ingredients
900 g (2 lb) Lotus stems (kamal kakri), washed, chopped
1 cup (150 g) 5 oz Bengal gram (chana dal), split and husked
2 tsp (4 g) Chaat masala
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
4 tsp (8 g) Garam masala
60 g (2 oz) Green chillies, chopped
80 g (2 3/4 oz) Onions, chopped
2 tsp (4 g) Red chilli powder
3 tbsp (30 g) 1 oz Roasted gram (chana), powdered
Salt to taste Vegetable oil for frying
1 cup (150 g) 5 oz Bengal gram (chana dal), split and husked
2 tsp (4 g) Chaat masala
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
4 tsp (8 g) Garam masala
60 g (2 oz) Green chillies, chopped
80 g (2 3/4 oz) Onions, chopped
2 tsp (4 g) Red chilli powder
3 tbsp (30 g) 1 oz Roasted gram (chana), powdered
Salt to taste Vegetable oil for frying
method
1. Boil the lotus stems in a pan with Bengal gram. Cook till tender and dry.
2. Grind the mixture to a thick paste without using any water.
3. Add the remaining ingredients except oil to the paste. Knead for 5 minutes. Divide the mixture equally into lemon-sized balls. Shape each ball into small cutlets and deep-fry in hot oil.
4. Serve hot with mint chutney
2. Grind the mixture to a thick paste without using any water.
3. Add the remaining ingredients except oil to the paste. Knead for 5 minutes. Divide the mixture equally into lemon-sized balls. Shape each ball into small cutlets and deep-fry in hot oil.
4. Serve hot with mint chutney
serving amount
serves: 4
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more information
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