Nadru Kebab
Crisp outside and soft within, these Kashmiri lotus stem kebabs are lightly spiced and pan-fried until golden. They make a lovely snack or starter, with the earthy crunch of nadru in every bite.
For 8 servings
- boil · ~15 min
Boil the lotus stem and potato.
1.Add lotus stem and potato to a pot with enough water to cover.2.Bring to a boil, then cook until both are tender but not watery, about 12 to 15 minutes.3.Drain well and let them cool slightly so the mixture stays firm.TIPDrain thoroughly before mashing or the kebabs may break while frying. - saute · ~5 min
Cook the onion, ginger, and garlic.
1.Heat 1 tbsp oil in a pan over medium heat.2.Add onion and cook until soft and light golden, about 4 minutes.3.Add ginger and garlic, then cook for 1 minute until fragrant. - mix · ~7 min
Make the kebab mixture.
1.Mash the boiled lotus stem and potato in a bowl until mostly smooth with a little texture left.2.Add the cooked onion mixture, green chili, coriander leaves, fennel powder, garam masala, red chili powder, black pepper, and salt.3.Mix in the roasted gram flour and combine well to make a firm mixture.4.Divide into 8 equal portions and shape into flat round kebabs.TIPIf the mixture feels too soft, rest it for 10 minutes so the gram flour can absorb extra moisture. - fry · ~8 min
Shallow-fry the kebabs.
1.Heat the remaining 1 tbsp oil in a wide pan over medium heat.2.Place the kebabs in the pan without crowding.3.Cook until golden and crisp on one side, about 3 to 4 minutes.4.Flip gently and cook the other side until golden, about 3 minutes more.TIPUse medium heat so the crust turns crisp without burning before the center heats through. - serve
Serve the nadru kebabs hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After boiling, spread the lotus stem and potato on a plate for a few minutes so steam escapes and the kebabs hold their shape better.
- 2Leave a little texture while mashing the nadru; over-mashing makes the kebabs dense and less characterful.
- 3Roasting the gram flour before mixing removes its raw taste and helps bind the mixture without making it gummy.
- 4If the mixture sticks to your hands, lightly oil your palms before shaping the flat patties.
- 5Do not move the kebabs too early in the pan; let the first side set and turn deeply golden before flipping.
- 6For make-ahead prep, shape the kebabs and chill them 20 to 30 minutes so they firm up for cleaner frying.
- 7Leftover kebabs re-crisp best in a skillet or air fryer rather than the microwave.
Adapt it for your goals.
Vegan
This recipe is already naturally vegan; just serve with a dairy-free chutney if you want to keep the meal fully plant-based.
low oilLow-oil
Brush the shaped kebabs lightly with oil and cook them in an air fryer or on a tawa to reduce added fat while keeping a crisp exterior.
no onion no garlicNo-onion-no-garlic
Skip onion and garlic, increase ginger slightly, and lean on fennel and black pepper for a sattvic-style version with clean Kashmiri flavor.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want the mild, earthy kebabs to have a sharper heat.
Why this is on our healthy list.
Fiber-Rich Vegetables
Lotus stem, potato, onion, and herbs contribute fiber, which makes this snack more satisfying than many refined flour appetizers.
Plant-Based Protein Support
Roasted gram flour adds some plant protein and also makes the kebabs more filling while helping bind the mixture.
Aromatic Digestive Spices
Ginger, garlic, black pepper, and fennel bring warmth and depth while adding the traditional spice profile of the dish.
Frequently asked questions
The mixture is usually too wet. Drain the boiled lotus stem and potato very well, let excess steam escape, and add a little more roasted gram flour if needed.
