Nadru Ke Kebab
Crispy, golden patties made from mashed lotus stem and potatoes, spiced with Kashmiri red chili and garam masala. A delicious snack or appetizer from the valleys of Kashmir, these kebabs are pan-fried until crisp on the outside and soft inside.
For 4 servings
- prep · ~5 min
Prepare the lotus stem.
Peel the lotus stem and cut into 2-inch pieces. Wash well to remove any mud trapped in the holes.
TIPSlice each piece lengthwise to check for hidden mud inside the channels. - boil · ~20 min
Boil the lotus stem and potato.
In a pot of boiling water, cook the lotus stem pieces for 15-20 minutes until fork tender. In a separate pot, boil the potato until soft. Drain both well and let them cool slightly.
TIPDrain the lotus stem completely — any excess water will make the kebab mixture too loose. - mix · ~5 min
Make the kebab mixture.
1.Mash the boiled lotus stem pieces and potato together until smooth but with slight texture.2.Add chopped onion, green chili, grated ginger, coriander, and mint leaves.3.Add all dry spices: garam masala, red chili powder, cumin powder, dry mango powder, black pepper, and salt.4.Mix well with your hands. Sprinkle besan and combine until the mixture holds shape.TIPMash while still warm — cold lotus stem becomes sticky and harder to bind. - prep · ~5 min
Shape the kebabs.
Divide the mixture into 8 equal portions. Shape each into a flat round patty about 1-inch thick. Spread rice flour on a plate and lightly coat both sides of each kebab.
TIPDust off excess rice flour — a thin coating gives crispness without a dry mouthfeel. - fry · ~10 min
Shallow fry the kebabs until crisp.
Heat oil in a heavy bottom pan over medium heat. Place the kebabs gently and cook for 3-4 minutes on each side until deep golden brown and crisp. Do not crowd the pan — fry in two batches if needed.
TIPMedium heat is key — high heat darkens the coating before the inside warms through. - serve · ~1 min
Drain and serve hot.
Place the fried kebabs on paper towels for a few seconds to remove excess oil, then transfer to a serving plate. Serve immediately with mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil lotus stem until just fork-tender — overcooking makes it mushy and hard to shape.
- 2Drain boiled lotus stem and potato thoroughly; excess moisture prevents the patties from binding.
- 3Mash the mixture while still warm for a smoother, more cohesive texture.
- 4Refrigerate the shaped kebabs for 15 minutes before frying to help them hold their shape.
- 5Use a light hand with rice flour coating — too much can create a dry, pasty crust.
- 6Pan-fry over medium heat to ensure the center cooks through without burning the exterior.
Adapt it for your goals.
Baked Nadru Ke Kebab
Bake at 200°C (400°F) for 20 minutes, flipping halfway, for a lower-oil version that still gets crispy.
High Protein Nadru Ke KebabHigh-Protein Nadru Ke Kebab
Replace the potato with an equal amount of mashed paneer or crumbled tofu for a protein-packed variation.
Vegan Nadru Ke KebabVegan Nadru Ke Kebab
This recipe is already vegan — simply ensure the oil used is plant-based and skip any optional yogurt-based chutney.
Spiced Up Nadru Ke KebabSpiced-Up Nadru Ke Kebab
Add 1 teaspoon of finely chopped fresh curry leaves and a pinch of asafoetida (hing) to the mixture for an extra aromatic kick.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is packed with dietary fiber, which aids digestion and promotes gut health.
Good Source of Plant Protein
Chickpea flour (besan) adds a modest amount of plant-based protein to these kebabs.
Low in Saturated Fat
Shallow frying in a minimal amount of oil keeps the saturated fat content lower than deep-fried snacks.
Gluten-Free Option
Made with rice flour and besan, these kebabs are naturally gluten-free when using certified gluten-free flours.
Contains Anti-Inflammatory Spices
Ginger, garam masala, and black pepper contribute anti-inflammatory properties and aid in metabolism.
Frequently asked questions
Yes, but rinse and drain canned lotus stem very well. It is softer, so boil only for 5–7 minutes to avoid mushiness.
