How to make Nadru ke Kabab -
Lotus stem kababs – very Kashmiri very tasty
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Lotus stems (bhen/bhee) (भें), Green chilli (हरी मिर्च )
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Nadru ke Kabab checkout Lotus Stem Honey Crunch, Crispy Lotus Stem in Masala Curry Parmesan Baskets. You can also find more Snacks and Starters recipes like Herb And Garlic Fish Chicken 65 Crackling Spinach Crunchy Chicken Achari
Nadru ke Kabab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Nadru ke Kabab Recipe
Lotus stems (bhen/bhee) washed thoroughly, scraped and roasted 3-4
Green chilli 1
Fresh coriander sprigs 10-12
Salt to taste
Black pepper powder 1 teaspoon
Cumin powder 1 teaspoon
Potato boiled and peeled 1
Brown breadcrumbs ½ cup
Oil For shallo
Micro greens for garnishing
Red capsicum curls for garnishing
Method
Step 1
Roughly chop lotus stems and put in a mixer jar.
Step 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.
Step 3
Quarter potato and add to the mixer and grind again till smooth. Transfer into a bowl. Add breadcrumbs and mix well.
Step 4
Heat sufficient oil in a non-stick pan.
Step 5
Grease your palms with oil, divide the lotus stem mixture into 12 equal portions and shape them into tikkis.
Step 6
Shallow-fry the tikkis in hot oil, turning sides, till crisp and brown on both sides.
Step 7
Arrange kababs on a serving plate, garnish with micro greens and capsicum curls and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
