Lotus stem / nadru is not just exclusive to Kashmiri cuisine
but also popular in Sindhi and Himachali cuisines.
This earthy vegetable is cooked in many ways, from crispy nadir monji ( fritters ) to nadru yakhni (stew) and more.
The nadru kebab is made with cooked grated nadru and
spices, served with traditional onion chutney

Preparation Time: 30 Minutes
Cooking Time: 25 Minutes
Serves: 4
Course: Appetiser

INGREDIENTS
For Cooking Lotus Stem
• 4-5 lotus stem / nadru (washed)
• 2 black cardamom
• 4 green cardamom
• 1-inch cinnamon stick
• 2 bay leaves
• Salt as required

For Kebab
• 1 large potato (boiled and peeled)
• 1 tbsp ginger (chopped)
• 2-3 green chillies (chopped)
• 1 tsp Kashmiri red chilli powder
• ½ tsp pomegranate seed
powder / anardana powder
• ½ tsp fennel powder
• ½ tsp roasted cumin powder
• A pinch of nutmeg and clove powder
• 2 tbsp brown onion paste
• ¼ cup besan (roasted)
• Ghee / oil for shallow frying
• Fried sliced lotus stem / nadru
for garnish
• Curd for garnish (beaten)
• Salt as required

For Kashmiri Onion Chutney
• 2 medium onion (sliced)
• 2 tbsp lime juice
• 2 tsp Kashmiri chilli powder
• 2 green chillies (chopped)
• 1 tbsp fresh coriander leaves
(chopped)
• 1 tbsp mint leaves (chopped)
• 1 tsp black cumin seeds /
shahi jeera
• Fried sliced lotus stem / nadru
• Curd (beaten)
• 2 tbsp salt

PROCESS:
Kashmiri Onion Chutney
Mix together sliced onions with 2 tsp salt and place in a sieve or a colander over a plate. Allow the mixture to sit at room temperature for 30 minutes.
• Transfer the onions to a mixing bowl and add lime juice, Kashmiri red chilli powder, green chillies, coriander leaves, mint leaves, black cumin and mix well.
• Now transfer this mixture to an airtight container and refrigerate for at least 4 hrs or preferably overnight.

Cooking Lotus Stem
• Peel and cut the lotus stem into 2-inch roundels. Add nadrus into kadhai
with all the whole spices, salt and just enough water to cover them.
• Cook for 2-3 whistles. It should break easily but still be firm.
• Drain the liquid immediately and discard the spices

Kebab
In a mixing bowl, grate the cooked lotus stems. Add potatoes and mash it.
• Now add ginger, green chillies, pomegranate seeds, Kashmiri red chilli powder, fennel powder, cumin powder, nutmeg powder, clove powder, brown onion paste, besan and mix well. Adjust salt.
• Make lemon-sized balls and flatten them.
• Heat ghee / oil in a frying pan on medium heat.
• Transfer the kebabs on the pan and cook on both sides till golden. Remove the kebabs on absorbent paper and drain off the excess oil.
• Arrange kebabs on a service plate and serve hot with onion chutney, fried nadru and curd.

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