Kamal kakdi (lotus root) kabab

• Servings: 4-5
• Boiling time: 8-10 minutes.
• Preparation time: 8-10 minutes.
• Onion frying time: 3-4 minutes.
• Frying time: 3-4 minutes.
• Total time: 28 minutes

“Kamal Kakadi Kabab” is best options for starters at picnic or party! It is so delicious that everyone  will  fall in love especially due to its extra ordinary flavour. It is crisp outside and soft  from inside.

Lotus is a symbol of purity and is native to Asia, Australia, New Guinea and some parts  of  middle east. There are two types of  lotus root available in the Market, can be divided into red lotus root (7 holes) and white lotus root (9 holes). Almost all parts of  lotus  plant had been eaten as food from almost 7000 years in Asia.

Ingredients:

• Kamal kakdi (lotus root): 250 gm
• Chana dal: 50 gram
• Cinnamon: 1 inch stick
• Black cardamom: 1 no.
• Ginger: 2 inch piece
• Garlic: 4 flacks
• Salt: 1 teaspoon (as per taste)
• Red Chilli (whole):2 no.
• Oil: for frying
• Onion: 2 no. (Large)
• Fresh coriander: 50 gm.
• Mustard Oil/any cooking oil: for frying
• Green chilli: 2 no.
• Khus-khus( poppy seed ): 1 table spoon
• Cashew nut: 12 no.

Preparation:

1. Wash and peel off the lotus stem
2. Cut the lotus stem into 4 to 5 inch long pieces.
3. Put it into salted water bowl.
4. Chop the onion longitudinally
5. Chop coriander leaves and green chilli.

Method:

1. Wash chana dal properly with water.
2. Put the lotus stem into cooker with 1 cup of water, one teaspoon of salt, chana dal, Garlic, Ginger, Red chilly, Whole cinnamon and cardamom.
3. Place cooker on high flame, and bring to full cooking pressure; reduce the heat on low flame and cook it about 7-8 minutes.
4. Open the lid by depressurising, and allow extra water to evaporate.
5. Take all material out from the cooker and grind it.
6. Now, kabab dough is ready.

For making kabab:

1. Heat oil in a fry pan, when smoke starts coming out, deep fry the onion Julian.
2. Take out dough in a big bowl; add chopped coriander & green chilli, fried onion and khus-khus.
3. Mix all ingredients; shape it in small kabab (in different shape as per your choice), place cashew nut in each kabab’
4. Heat the oil in a kadhai and deep fry the kabab on high flame for 2-3 minutes or till it turns golden brown in colour from all sides.
5. Serve  piping hot with “Green Chutney” and “Til (sesame seed) chutney”.

Note:

1. you can shallow fry this on non stick pan.

   

Kamal kakdi (lotus root) kabab by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.