Lotus Stem/Kamal Kakdi/Nadru Shami Kebab Recipe

Cooking Directions

• STEP 1.In a pressure cooker, cook the lotus stem until soft and tender.
• STEP 2.Drain the water and mash the lotus stem into a smooth paste.
• STEP 3.In a pan, heat oil and add cumin seeds, ginger, garlic, and green chilies.
• STEP 4.Add the mashed lotus stem and cook until the mixture is dry.
• STEP 5.Add lentils, spices, and salt to the mixture and cook until well-combined.
• STEP 6.Remove the mixture from heat and let it cool.
• STEP 7.Divide the mixture into small portions and shape them into kebabs.
• STEP 8.Heat oil in a pan and shallow fry the kebabs until golden brown and crispy.
• STEP 9.Serve hot with mint chutney or yogurt dip.

Cooking Tips

• Make sure the lotus stem is cooked until soft and tender for easy mashing.
• You can add spices like turmeric, red chili powder, or garam masala for extra flavor.
• To make the kebabs more crispy, you can coat them with breadcrumbs before frying.

Storage and Serving

• These kebabs are best served hot and fresh.
• You can store any leftover kebabs in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the kebabs in a preheated oven or air fryer until heated through.