How To Make Crispy Kamal Kakdi Kabab #kamalkakdikabab #khanabananakamal
Treat yourself to these melt-in-your-mouth Kamal Kakdi Kabab! This vegetarian recipe uses lotus stem (kamal kakdi) for a unique and flavorful twist. Perfect for appetizers, snacks, or even a main course. Learn how to make them easily at home with this step-by-step video guide.
Kamal Kakdi Ke Shammi Kabab
These Kamal Kakdi Ke Shammi Kabab are crispy vegetarian delights made with lotus stem (kamal kakdi). Packed with flavor and texture, they're perfect for appetizers, snacks, or even a main course.
Ingredients:
300 gms Lotus stem (kamal kakdi)
3 medium Potatoes, boiled and grated
4-5 Green chilies, chopped
1 inch Ginger, chopped
2 tsp Chaat masala
1/4 tsp Nutmeg powder
1/2 tsp Garam masala powder
1 tbsp Fresh coriander leaves, chopped
1-2 tbsp Roasted chana dal powder (optional)
1 tbsp Lemon juice
Oil for shallow frying
Salt to taste
For garnishing (optional):
Fresh red chili, cut into florets
Spring onions, cut into florets
Mint chutney
Instructions:
Prep the Lotus Stem: Wash the lotus stem thoroughly to remove any dirt. Peel off the outer skin and discard. Grate the lotus stem using the coarse side of a box grater.
Combine the Ingredients: In a large bowl, combine the grated lotus stem, boiled and grated potatoes, chopped green chilies, ginger, chaat masala, nutmeg powder, garam masala powder, chopped coriander leaves, roasted chana dal powder (if using), lemon juice, and salt to taste. Mix well to ensure everything is evenly distributed.
Shape the Kababs: Make small balls from the mixture and gently flatten them into patties.
Shallow Fry: Heat sufficient oil in a pan over medium heat. Once hot, carefully add the kababs and fry until golden brown on both sides. Don't overcrowd the pan, fry in batches if needed.
Drain and Serve: Once golden brown and crispy, remove the kababs from the pan and place them on a paper towel-lined plate to drain excess oil.
Garnish and Enjoy! Serve hot with your favorite chutney, like mint chutney, or yogurt dip. You can also garnish with fresh red chili florets and spring onion florets for an extra touch.
Tips:
To check if the mixture binds well, take a small portion and make a patty. If it crumbles, add a little more grated potato or a tablespoon of gram flour (besan) to the mixture.
You can adjust the spice level by adding more or less green chilies.
For a richer flavor, you can shallow fry the kababs in ghee instead of oil.
Leftover kababs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.
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#kamalkakdikekabab #vegetarianrecipes #vegankabab #lotusrootkabab #appetizers #snacks #easyrecipes #indianfood #homecooking #crispykabab
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