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!
Method:
Take about 400 gms sliced lotus stems/kamal kakdi/Nadru in a pressure cooker. I use those from the frozen section!
Also take 1/3 cup Chana daal, whole black pepper, khade masale and khadi lal mirch.
Add 1 1/2 inch piece of ginger and 5-6 cloves of garlic
Pressure cook along with about 3/4 cup water and salt to taste for 4-5 whistles till just about cooked.
Drain any remaining water. Pick out the whole spices and discard
Grind the mix to a fine paste.
Add finely chopped onions, fresh dhania, 2 tsp dry mint pwdr, 1 tsp each of dhania pwdr, red chilli pwdr and chat masala.
If the mix seems a little loose add about half cup fresh bread crumbs
Combine all the ingredients to make a uniform mix
Shape into round kababs and flatten into discs
Heat oil in a pan and shallow fry on medium
Till they turn a deep golden brown
Serve hot with spicy chutney and lachcha pyaz!
Can you replace lotus stem with any other vegetable? Which one?
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! 🙂
Thanks Ruchi! Will wait to see the uploaded recipes as well…:)
Hi dear…how do you make dry mint powder
Wash mint leaves and dry in the sun. Powder when needed.
You also get it ready at Indian supermarket.