How to make Kamal Kakdi aur Khajur ke Seekh Kabab -

Wonderful seekh kababs made of lotus stems and dates.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Lotus Stems, Dates (खजूर)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Kamal Kakdi aur Khajur ke Seekh Kabab checkout Lotus Stem Honey Crunch, Nadru ke Kabab, Crispy Lotus Stem in Masala Curry Parmesan Baskets. You can also find more Snacks and Starters recipes like MLA Dosa-SK Khazana Chelo Kabab Bean And Rosemary Bruschetta Bread Paneer Cheese Pakoda

Kamal Kakdi aur Khajur ke Seekh Kabab

Kamal Kakdi aur Khajur ke Seekh 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 : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kamal Kakdi aur Khajur ke Seekh Kabab Recipe

  • Lotus Stems pressure-cooked up to 4 whistles and puréed 3-4 medium

  • Dates chopped 12-15

  • Oil 1 tablespoon

  • Ginger finely chopped 1/2 inch

  • Green chillies finely chopped 2

  • Onions sliced and deep fried 2 medium

  • Kashmiri red chilli powder 1/2 teaspoon

  • Turmeric powder a pinch

  • Garam masala powder 1/2 teaspoon

  • Green cardamom powder 2 pinches

  • Salt to taste

  • Roasted gram flour (bhuna besan) 3 tablespoons

  • Juice of ¼ lemon

  • A little oil or butter for brushi

  • Chaat masala for sprink


Step 1

Heat oil in a non-stick pan, add ginger and sauté for half a minute. Add green chillies and sauté for half a minute.

Step 2

Add lotus stem purée and sauté for 10-12 minutes. Grind fried onion and keep aside.

Step 3

Add Kashmiri red chilli powder, turmeric powder, garam masala powder, 1 pinch green cardamom powder, salt and dates to the pan and sauté for 2 minutes.

Step 4

Add ground onion paste, roasted gram flour, sauté for a minute and switch off the heat. Transfer the mixture into a bowl. Add 1 pinch green cardamom powder and lemon juice and mix. Keep aside to cool.

Step 5

Place burning coal pieces in the tandoor.

Step 6

To make the kababs, moisten the palms, divide the mixture into equal portions and shape each into thin long cylinders. Skewer each kabab onto skewers.

Step 7

Place the skewers in the tandoor and cook for 8-10 minutes.

Step 8

Transfer the kababs onto a serving plate, brush with a little oil or butter, sprinkle some chaat masala and serve hot.

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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.