Veg Shaami Kabab

imageThey look like it, they smell like it, they taste like it…you can’t get any closer to the real thing!!!
Learnt to make these amazing kababs from Shobha Aunty a couple of years back…and since then they are a regular at our dinner table!
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Method:
Take about 400 gms sliced lotus stems/kamal kakdi/Nadru in a pressure cooker. I use those from the frozen section!
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Also take 1/3 cup Chana daal, whole black pepper, khade masale and khadi lal mirch.
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Add 1 1/2 inch piece of ginger and 5-6 cloves of garlic
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Pressure cook along with about 3/4 cup water and salt to taste for 4-5 whistles till just about cooked.
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Drain any remaining water. Pick out the whole spices and discard
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Grind the mix to a fine paste.
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Add finely chopped onions, fresh dhania, 2 tsp dry mint pwdr, 1 tsp each of dhania pwdr, red chilli pwdr and chat masala.
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If the mix seems a little loose add about half cup fresh bread crumbs
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Combine all the ingredients to make a uniform mix
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Shape into round kababs and flatten into discs
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Heat oil in a pan and shallow fry on medium
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Till they turn a deep golden brown
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Serve hot with spicy chutney and lachcha pyaz!
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6 Comments

  1. Can you replace lotus stem with any other vegetable? Which one?

    • ruchiairen

      I have another veg kabab using Arbi on the blog. I also use Kala Chana and Masoor. Though I have still to upload their exact recipes! 🙂

  2. Thanks Ruchi! Will wait to see the uploaded recipes as well…:)

  3. Rupam Khanna

    Hi dear…how do you make dry mint powder

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