Lotus Stem Kababs With Cabbage Wrap Recipe

Cooking Directions

• STEP 1.Peel and slice the lotus stem into thin rounds.
• STEP 2.In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
• STEP 3.Add the lotus stem slices to the marinade and let it sit for at least 30 minutes.
• STEP 4.Heat a grill pan or grill on medium heat and brush it with oil.
• STEP 5.Grill the lotus stem slices until they are golden brown and slightly charred on both sides.
• STEP 6.Remove from heat and set aside.
• STEP 7.Separate the cabbage leaves and blanch them in boiling water for a minute.
• STEP 8.Remove the cabbage leaves from the water and pat them dry.
• STEP 9.Place a grilled lotus stem slice on a cabbage leaf and roll it up tightly.
• STEP 10.Secure the wrap with a toothpick.
• STEP 11.Repeat the process with the remaining lotus stem slices and cabbage leaves.
• STEP 12.Serve the lotus stem kababs with cabbage wrap as an appetizer or a main course.
• STEP 13.Garnish with fresh coriander leaves and serve with mint chutney or yogurt dip.

Cooking Tips

• Make sure to slice the lotus stem into thin rounds for even cooking.
• Marinating the lotus stem slices for at least 30 minutes will enhance the flavors.
• You can also grill the lotus stem kababs on an outdoor grill for a smoky flavor.
• Serve the kababs immediately after assembling to maintain the crispness of the cabbage wrap.

Storage and Serving

• These kababs are best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the kababs in a preheated oven or on a grill pan before serving.
• Serve the kababs with mint chutney or yogurt dip for added flavor.