Kamal Kakdi Ke Shammi Kabab

Lotus stem cooked with mashed potatoes and spices,shaped into kababs and shallow fried-a crispy delicacy . This recipe has featured on the show Khanakhazana.

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Kamal Kakdi Ke Shammi Kabab
Main Ingredients Lotus Stem, Potatoes
Cuisine Hyderabadi
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Kamal Kakdi Ke Shammi Kabab

  • 300 grams Lotus Stem
  • Potatoes
  • 3 medium Potatoes boiled and grated
  • to taste Salt
  • 4-5 Green chillies chopped
  • 1 inch piece Ginger chopped
  • 2 teaspoons Chaat masala
  • 1/4 teaspoon Nutmeg powder
  • 1/2 teaspoon Garam masala powder
  • 1 tablespoon Fresh coriander leaves chopped
  • 1-2 tablespoons Roasted chana dal powder
  • 1 tablespoon Lemon juice
  • to shallow fry Oil
  • For garnishing
  • 1 Fresh red chilli cut into flower
  • 3-4 Spring onions cut into flower
  • as required Mint chutney


  1. Wash the lotus stem thoroughly to ensure all mud is removed. Wipe it dry with kitchen towel. Boil them with one cup of water in the pressure cooker for about two whistles. Drain.
  2. Wipe dry again. Roast them over direct flame till well roasted. Grate the lotus stem and add to the mashed potatoes in a bowl. Add salt, green chillies, ginger, chaat masala, nutmeg powder, garam masala powder, coriander leaves, roasted chana dal powder a
  3. Heat sufficient oil in a shallow pan. Shape the mixture into even sized kababs. First fry one kabab to see if it holds shape and does not break up.
  4. Then add a few more kababs ensuring that the pan does not get crowded and shallow fry till both sides gets evenly golden brown.
  5. Drain and place them on an absorbent paper. Place them on a serving plate and decorate with fresh red chilli flower and spring onion flowers.
  6. Serve hot with green chutney.

Nutrition Info

Calories 1832
Carbohydrates 292.6
Protein 64.5
Fat 45.3
Other Fiber Iron- 14.9mg