Kabab Nadir Shahi

Ingredients list for Kabab Nadir Shahi

• 3 medium Lotus stem
• 3 medium Potatoes boiled and mashed
• 1 inch piece Ginger chopped
• 4-5 Green chillies chopped
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Mace and cardamom powder
• 1/2 teaspoon Garam masala powder
• to taste Salt
• 1-2 tablespoons Roasted chana dal powder
• 1 tablespoon Fresh coriander leaves chopped
• 2-3 slices Aam papad diced
• to shallow fry Oil
• 1/4 teaspoon Chaat masala
• FOR THE GARNISHING
• 1 Fresh red chilli cut into flower
• 2 Lemons cut into wedges
• a few leaves Iceberg lettuce
• for garnish Carrot cut into flower

Method

1. Preheat oven to 200º C. Wash the lotus stem thoroughly to ensure all mud is removed.
2. Wipe it dry with kitchen towel. Peel and cut in two. Wrap in an aluminium foil and roast it in the preheated oven for twenty to twenty five minutes or till done.
3. Remove and cool slightly. In a big bowl, grate the lotus stem with a broad grater and discard the waste.
4. Add mashed potatoes, ginger, green chillies, red chilli powder, mace-green cardamom powder, garam masala powder, salt, roasted chana powder (or breadcrumbs) and coriander leaves and mix well.
5. Divide into sixteen small balls and stuff each ball with a piece of aam papad and shape it like a patty.
6. Heat sufficient oil in a non-stick pan and shallow fry all the patties until golden on both sides. Drain and place them on an absorbent paper.
7. Arrange them on a service platter. Sprinkle chaat masala. Garnish with red chilli, lemon wedges, ice berg lettuce and carrot flowers.

Nutrition Info