How to make 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.
Main Ingredients : Lotus Stem (भें), Potatoes (आलू)
Cuisine : Hyderabadi
Course : Snacks and Starters
For more recipes related to Kamal Kakdi Ke Shammi Kabab checkout Lotus Stem Honey Crunch, Kamal Kakdi aur Khajur ke Seekh Kabab, Nadru ke Kabab, Crispy Lotus Stem in Masala Curry Parmesan Baskets . You can also find more Snacks and Starters recipes like Rice aur Chane ki Tikki Burger Pizza Soya Chicken Burger Schezwan Chicken Tikka
Kamal Kakdi Ke Shammi Kabab Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kamal Kakdi Ke Shammi Kabab Recipe
Lotus Stem 300 grams
Potatoes
Potatoes boiled and grated 3 medium
Salt to taste
Green chillies chopped 4-5
Ginger chopped 1 inch piece
Chaat masala 2 teaspoons
Nutmeg powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 1 tablespoon
Roasted chana dal powder 1-2 tablespoons
Lemon juice 1 tablespoon
Oil to shallow fry
For garnishing
Fresh red chilli cut into flower 1
Spring onions cut into flower 3-4
Mint chutney as required
Method
Step 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.
Step 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
Step 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.
Step 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.
Step 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.
Step 6
Serve hot with green chutney.
Nutrition Info
Calories : 1832 Kcal
Carbohydrates : 292.6 gm
Protein : 64.5 gm
Fat : 45.3 gm
Other : Iron- 14.9mg
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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.
