Veg Shaami Kabab

Posted

April 15, 2015


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image They 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 on “Veg Shaami Kabab

  1. June 20, 2015 Neeti

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

    Reply
    • June 24, 2015 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! 🙂

      Reply
  2. June 24, 2015 Neeti

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

    Reply
  3. October 6, 2015 Rupam Khanna

    Hi dear…how do you make dry mint powder

    Reply
    • October 6, 2015 ruchiairen

      Wash mint leaves and dry in the sun. Powder when needed.

      Reply
      • October 6, 2015 ruchiairen

        You also get it ready at Indian supermarket.

        Reply

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