Kamal Kakdi Ke Shammi Kababs - ( Lotus stem 's Shammi Kababs )
Ingredients
Lotus stem 300 grams
Potatoes boiled and grated 3 medium
Salt to taste
Green chillies chopped4-5
Ginger chopped1 inch piece
Fried onion 1cup
Chaat masala 2 teaspoons
Nutmeg powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped1 tablespoon
Roasted chana dal powder 1-2 tablespoons
Lemon juice 1 tablespoon
Oil to shallow fry
For garnishing
Fresh red chilli cut into flower1
Spring onions cut into flower
3-4 Mint chutney as required
Method
Wash the lotus stem thoroughly to ensure all mud is removed. Wipe it dry with kitchen towel. Boil them with one cup of water in the pressure cooker for about two whistles. Drain.
Wipe dry again. Roast them over direct flame till well roasted. Grate the lotus stem and add to the mashed potatoes in a bowl. Add salt, green chillies, ginger, chaat masala,fried onion chopped roughly, nutmeg powder, garam masala powder, coriander leaves, roasted chana dal powder.
Heat sufficient oil in a shallow pan. Shape the mixture into even sized kababs. First fry one kabab to see if it holds shape and does not break up.
Then add a few more kababs ensuring that the pan does not get crowded and shallow fry till both sides gets evenly golden brown.
Drain and place them on an absorbent paper. Place them on a serving plate and decorate with fresh red chilli flower and spring onion flowers.
Serve hot with green chutney.
Ingredients
Lotus stem 300 grams
Potatoes boiled and grated 3 medium
Salt to taste
Green chillies chopped4-5
Ginger chopped1 inch piece
Fried onion 1cup
Chaat masala 2 teaspoons
Nutmeg powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped1 tablespoon
Roasted chana dal powder 1-2 tablespoons
Lemon juice 1 tablespoon
Oil to shallow fry
For garnishing
Fresh red chilli cut into flower1
Spring onions cut into flower
3-4 Mint chutney as required
Method
Wash the lotus stem thoroughly to ensure all mud is removed. Wipe it dry with kitchen towel. Boil them with one cup of water in the pressure cooker for about two whistles. Drain.
Wipe dry again. Roast them over direct flame till well roasted. Grate the lotus stem and add to the mashed potatoes in a bowl. Add salt, green chillies, ginger, chaat masala,fried onion chopped roughly, nutmeg powder, garam masala powder, coriander leaves, roasted chana dal powder.
Heat sufficient oil in a shallow pan. Shape the mixture into even sized kababs. First fry one kabab to see if it holds shape and does not break up.
Then add a few more kababs ensuring that the pan does not get crowded and shallow fry till both sides gets evenly golden brown.
Drain and place them on an absorbent paper. Place them on a serving plate and decorate with fresh red chilli flower and spring onion flowers.
Serve hot with green chutney.
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