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Nadru ke kebab 
Yield 8-10 pcs 

Lotus stem / Frozen Lotus stem 500g
Red onion chopped 50g
Green chilli chopped 1
Ginger chopped 30g
Fennel seeds 2 tsp
Mustard oil 100g
Lime juice and zest of 2 limes
Mint leaves chopped 10 leaves
Kashmiri Garam masala 1-2 tsp
Salt to taste
Ghee for cooking

1.Bring a pot of water to boil. Season with a bit of salt as you would for boiling potatoes.
Peel and wash lotus stem in cold water. Slice into 1 inch pieces. Add into boiling water and cook for 10-15 minutes. (till it is soft but not completely mushy) Strain on a colander and let it steam off. 

2.Heat up another pot. Add mustard oil, add coarsely crushed fennel seeds, green chilli and ginger. Cook for 2 minutes on low flame. Add red onion and salt. Cook till the onions are soft and translucent. Add Kashmiri garam masala and cook for 5 minutes. Keep adding a splash of water to prevent burning the masala. Turn off the flame. Let the masala cool down.
Hot tip: do not caramelise any of the masala.

3.Mash cooked lotus stem in a mortar pestle. In a bowl mix the masala, lotus stem, mint, lime juice and zest till well combined. Check for seasoning.
Shape kebabs into any shape that you'd like. (80-100g)

4. Preferably cook on a charcoal grill brushing with ghee. Alternatively, shallow fry or deep fry in oil or ghee. Drain on paper towel. Dust with chaat masala  Serve with cumin flavoured yoghurt raita and mint chutney.


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