kamal kakdi ke kabab recipe

Kamal Kakdi Ke Kabab Recipe

Kamal Kakdi Ke Kabab Recipe

Lotus (kamal) is a beautiful flower, considered to be the national flower of India. But did you know that lotus stem (kamal kakdi) is used for making kebabs? As surprising as it might sound, lotus stem is an ingredient, which is crunchy and mildly sweet flavour is usually used for gravy. It is a rich source of iron, fibre and vitamin C. In this recipe, I have used lotus stem to prepare juicy kebabs.

For the kebab dough, Bengal gram (chana dal) has been used. The lotus stem is boiled in some water to make it tender and soft. It is made into a smooth paste, and some nuts and chopped coriander (dhaniya) are mixed for the stuffing. The nuts give the stuffing a creamy, rich flavour while coriander gives a fresh hint. Garlic (lahsan) and a variety of spices are added to the soaked Bengal gram and ground to a fine paste. These spices can be added according to taste. After mixing both pastes, corn starch is also added to give the batter a thick consistency. These round-shaped kebabs are stuffed with the filling and shallow-fried in a non-stick wok. They turn into perfectly golden-brown balls of pure joy. Kamal Kakdi ke Kebabs are can be served hot with tomato ketchup or chutney. Expect people to be mind-blown when they realise that they just gobbled on some lotus stem.

If you are looking for more Vegetarian Kabab Recipes do check Tas kebab, Palak ke Kebab.

 

How to make Kamal Kakdi Ke Kabab

Ingredients

Lotus stem (kamal kakdi) 400 gm
Bengal gram (Chana dal) 100 gm
Onion (pyaj), chopped 5 table spoon
Green Chilli (hari Mirch) chopped 2 table spoon
Garlic (Lahsun) crushed 4 table spoons
Ginger (adrakh) grated 2 tea spoons
Cumin Seed (Jeera) 1 tea spoon
Green Cardamoms (chhoti elaichi) 1
Cinnamon (Dalchini) 1” piece
Pepper corns (Kalimirch) 6-7
Whole red chillies (lal mirch) 2
Corn starch 3-4 table spoon
Salt to taste
Refined oil for frying

For stuffing

Cashew nuts, chopped 2 table spoons
Raisins (kasmis), chopped 2 table spoons
Green coriander (hara dhaniya), chopped 2 table spoons

Method

  • 1. Soak Bengal gram for 3-4 hours.
  • 2. Boil lotus stem with 2 cups of water and little salt, till it becomes soft.
  • 3. Once done, take it a grinder jar and make a fine and smooth paste.
  • 4. Mix the stuffing stuffs and keep aside.
  • 5. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked Bengal gram and grind into a fine paste.
  • 6. Mix both the pastes well.
  • 7. Now add corn starch and prepare uniform mixture.
  • 8. Shape the dough into small round balls. Fill them with the stuffing mixture and flattened them.
  • 9. Heat oil in a deep non stick wok.
  • 10. Shallow fry kebabs till golden brown and serve hot with sauce or chutney.

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