Kamal Kakdi Ke Shammi Kabab

Ingredients

300 grams Lotus stem (bhen/nadir)
3 medium Potatoes, boiled and grated
Salt to taste
4-5 Green Chillies, chopped
1 inch piece Ginger, chopped
2 teaspoons Chaat masala
¼ teaspoon Nutmeg powder
½ teaspoon Garam masala powder
1 tablespoon Fresh Coriander leaves, chopped
1-2 tablespoons Roasted chana powder/breadcrumbs
1 tablespoon Lemon juice
to shallow fry Oil

For garnish
1 Fresh Red chilli, cut into flower
3-4 Spring Onions, cut into flowers
as required Mint Chutney

METHOD

1. Wash the Lotus stem thoroughly to ensure all mud is removed. Wipe it dry with kitchen towel.
2. 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.
3. Grate the Lotus stem and add to the mashed Potatoes in a bowl. Add salt, Green Chillies, Ginger, Chaat masala, Nutmeg powder, Garam masala powder, Coriander leaves, Roasted Chana dal powder and Lemon juice. Mix everything well together.
4. 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.
5. Drain and place them on an absorbent paper.
6. Place them on a serving plate and decorate with fresh Red Chilli Flower and Spring Onion flowers. Serve hot with Green Chutney.