Nadru ke Kabab

Ingredients list for Nadru ke Kabab

• 3-4 Lotus stems (bhen/bhee) washed thoroughly, scraped and roasted
• 1 Green chilli
• 10-12 Fresh coriander sprigs
• to taste Salt
• 1 teaspoon Black pepper powder
• 1 teaspoon Cumin powder
• 1 Potato boiled and peeled
• ½ cup Brown breadcrumbs
• For shallo Oil
• Micro greens for garnishing
• Red capsicum curls for garnishing

Method

1. Roughly chop lotus stems and put in a mixer jar.
2. Roughly chop green chilli and coriander sprigs and add to the mixer and grind to a coarse paste. Add salt, red chilli powder, black pepper powder and cumin powder.
3. Quarter potato and add to the mixer and grind again till smooth. Transfer into a bowl. Add breadcrumbs and mix well.
4. Heat sufficient oil in a non-stick pan.
5. Grease your palms with oil, divide the lotus stem mixture into 12 equal portions and shape them into tikkis.
6. Shallow-fry the tikkis in hot oil, turning sides, till crisp and brown on both sides.
7. Arrange kababs on a serving plate, garnish with micro greens and capsicum curls and serve hot.

Nutrition Info