Nadru ke Kebab
Ingredients
- 1 kg Lotus roots
- 1 1/2 tablespoons Coriander (Cilantro) chopped
- 1 1/2 tablespoons Green chillies chopped
- 2 teaspoons Cumin seeds black
- 1 teaspoon Mint ground, dried
- 1/4 teaspoon Cinnamon ground
- 1 teaspoon Red chilli powder Kashmiri
- 1/4 teaspoon Black pepper ground
- 6 tablespoons Breadcrumbs
- Vegetable oil for shallow-frying
- Salt
Instructions
- Roast the lotus roots over a coal fire for about 5 minutes, or until large brown specks appear allover, then allow to cool slightly.
- Alternatively, preheat the grill (broiler) to medium and grill (broil) the lotus roots.
- When the lotus roots are cool enough to handle, peel the skin, then chop the roots into thin slices.
- Transfer to a blender or food processor and process to make a coarse paste.
- Put the paste in a bowl and add the chopped coriander, chillies and spices and mix well.
- Season with salt, add the breadcrumbs and mix well again.
- With damp hands, divide the mixture into 25 small balls, then flatten each ball into a round patty.
- Heat enough oil for shallow-frying in a kadhai or deep frying pan (skillet) over medium-high heat.
- Working in batches, add the patties to the hot oil and shallow-fry for about 3-4 minutes, or until light brown.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
Video
Nutrition
Serving: 25gSodium: 37mgCalcium: 24mgVitamin C: 18mgVitamin A: 6IUSugar: 1gFiber: 2gPotassium: 231mgCalories: 40kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 9gIron: 1mg
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