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Nadru Ki Seekh

A taste of Kashmir … This unique dish has lotus stem mixed with spices and gram flour that is then grilled on skewers. An excellent starter which can be enjoyed by both vegetarians and non -vegetarians.

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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

  1. Heat 2-3 tablespoons ghee in a non-stick pan, add ginger-garlic paste, mix well and saute for 1-2 minutes.
  2. Add lotus root and cashewnuts, mix well and saute for 2-3 minutes.
  3. 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.
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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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