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 .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Lotus Stem (भें), Potatoes (आलू)

Cuisine : Hyderabadi

Course : Snacks and Starters

Kamal Kakdi Ke Shammi Kabab

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


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.

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MasterChef Sanjeev Kapoor

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 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.