Kamal Kakdi Ke Kabbab Recipe

Cooking Directions

• STEP 1.Peel and chop the lotus stem into small pieces. Boil the lotus stem until tender.
• STEP 2.Drain the water and mash the lotus stem using a fork or potato masher.
• STEP 3.In a mixing bowl, add the mashed lotus stem, grated ginger, chopped green chilies, chopped coriander leaves, roasted gram flour, salt, red chili powder, garam masala, and lemon juice. Mix well to form a dough-like mixture.
• STEP 4.Divide the mixture into small portions and shape them into round patties.
• STEP 5.Heat oil in a pan and shallow fry the patties until golden and crispy on both sides.
• STEP 6.Serve the Kamal Kakdi Ke Kabbab hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to boil the lotus stem until it is tender but not mushy.
• You can adjust the spice level according to your preference by adding more or less green chilies.
• To make the kabbabs more crispy, you can coat them with breadcrumbs before frying.

Storage and Serving

• These kabbabs are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them or heat them in a pan with a little oil.