Nadru Ke Kebab with Pudhina Chutney

Instructions

1. 1

   Prepare the vegetables

   • Wash, peel, and chop the lotus stems into 1-inch pieces.
   • Place the lotus stems and whole potatoes in a pressure cooker with 2 cups of water and a pinch of salt.
   • Pressure cook for 3-4 whistles or until the lotus stem is very tender. Alternatively, boil in a pot for 20-25 minutes.
   • Drain all the water completely and let the vegetables cool down.
   • In a large bowl, mash the boiled lotus stems and potatoes thoroughly. Ensure there are no large lumps.
2. 2

   Make the kebab mixture

   • To the mashed vegetables, add the finely chopped onion, green chilies, ginger paste, and garlic paste.
   • Add all the dry spice powders: cumin, coriander, garam masala, chaat masala, red chili, turmeric, fennel, and dry ginger powder.
   • Add salt, roasted chickpea flour (besan), and chopped coriander leaves.
   • Mix everything together with your hands until it forms a firm, non-sticky mixture.
3. 3

   Shape the kebabs

   • Lightly grease your palms with oil.
   • Divide the mixture into 12 equal portions.
   • Roll each portion into a smooth ball and then flatten it into a round patty, about 2 inches in diameter and 1/2 inch thick.
4. 4

   Shallow fry the kebabs

   • Heat about 1/2 cup of oil in a wide, non-stick pan over medium heat.
   • Once the oil is hot, carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on one side until golden brown and crisp.
   • Flip gently and fry the other side for another 3-4 minutes until it's also crisp and evenly browned.
   • Remove the kebabs from the pan and place them on a plate lined with paper towels to absorb excess oil.
   • Repeat the process for the remaining kebabs.
5. 5

   Serve the kebabs hot with your favorite chutney or yogurt dip.