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Crispy on the outside, soft on the inside, these Kashmiri kebabs are made from tender lotus stem and aromatic spices. A unique and delicious appetizer that brings the flavors of the valley right to your kitchen.
For 4 servings
Boil Lotus Stem and Potatoes
Prepare the Kebab Mixture
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Crispy on the outside, soft on the inside, these Kashmiri kebabs are made from tender lotus stem and aromatic spices. A unique and delicious appetizer that brings the flavors of the valley right to your kitchen.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 229.37 calories per serving with 6.04g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape the Kebabs
Shallow Fry the Kebabs
Serve
For a lower-calorie version, shape the kebabs, lightly brush them with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also air-fry them at 180°C (360°F) for 12-15 minutes.
Create a small cavity in each patty and fill it with a mixture of crumbled paneer, chopped nuts (cashews or walnuts), and raisins before sealing and frying.
Increase the heat by adding more finely chopped green chillies or a 1/4 teaspoon of black pepper powder to the mixture.
This recipe is naturally vegan. Ensure you use a plant-based oil for frying.
Lotus stem is an excellent source of dietary fiber, which aids in smooth digestion, prevents constipation, promotes a feeling of fullness, and helps in managing weight.
Nadru is packed with Vitamin C, a powerful antioxidant that helps boost the immune system, protects against infections, and is essential for collagen production and skin health.
The presence of potassium in lotus stem helps regulate blood pressure by balancing sodium levels, while the fiber content can help manage cholesterol, contributing to overall cardiovascular health.
One serving of Nadru Kebab (approximately 3 pieces) contains around 300-350 calories, depending on the amount of oil absorbed during frying.
It is moderately healthy. Lotus stem is rich in fiber and nutrients. The shallow-frying method adds calories, but it can be made healthier by baking or air-frying.
This is the most common issue and is usually caused by excess moisture in the mixture. Ensure the boiled lotus stem and potatoes are drained thoroughly and cooled completely. If the mix is still too wet, add a tablespoon of besan or rice flour to absorb moisture.
Yes. You can prepare and shape the kebabs, place them on a tray lined with parchment paper, cover, and refrigerate for up to 24 hours. Fry them just before serving.
Fresh or frozen lotus stem is typically available at Indian or Asian grocery stores. If using frozen, thaw it completely and pat dry before use.
It's not recommended. A food processor can over-process the mixture, making it gluey and pasty. Using a hand masher or a fork helps retain some of the fibrous texture of the lotus stem, which is characteristic of this kebab.