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| Main ingredients | Lotus root, Ghee, Ginger-garlic paste, Cashewnuts, Fried onions, Garam masala powder Green cardamom powder, Mace powder, Fresh mint leaves, Fresh coriander leaves, Roasted gram flour, |
| Cuisine | Kashmiri |
| Course | Snacks and starters |
| Prep time | 25-30 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 400 grams lotus root (nadru), cleaned, peeled, boiled and drained
- 3-4 tablespoons ghee
- 1½ tablespoons ginger-garlic paste
- 10-12 cashewnuts, broken
- ½ cup fried onions
- ½ teaspoon garam masala powder
- ¼ teaspoon green cardamom powder
- A pinch of mace (javitri) powder
- Salt to taste
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh coriander leaves
- ¼ cup roasted gram flour
- Fresh mint leaves for garnish + to serve
- Onion rings to serve
- Lemon wedges to serve
- Green chutney to serve
Method
- Heat 2-3 tablespoons ghee in a non-stick pan, add ginger-garlic paste, mix well and saute for 1-2 minutes.
- Add lotus root and cashewnuts, mix well and saute for 2-3 minutes.
- Add fried onions, garam masala powder, green cardamom powder, mace powder and salt, mix well and cook for 2-3 minutes. Add mint leaves and coriander leaves and mix well. Switch the heat off and allow the mixture to cool slightly.
- Transfer the mixture into a food processor and process to a fine paste. Transfer this into a large plate, add roasted gram flour and mix till well combined.
- Dip your fingers in some water and take a portion of the mixture and apply it on a skewer and shape it into a seekh.
- Heat remaining ghee in a non-stick pan. Place the seekhs in it and cook on medium heat for 2-3 minutes on each side.
- Arrange the seekhs on a serving plate, garnish with mint leaves and serve hot with onion rings, lemon wedges and green chutney.
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