- Kamal kakdi (lotus root): 250 gm
- Chana dal: 50 gram
- Cinnamon: 1 inch stick
- Black cardamom: 1 no.
- Ginger: 2 inch piece
- Garlic: 4 flacks
- Salt: 1 teaspoon (as per taste)
- Red Chilly (whole):2 no.
- Oil: for frying
- Onion: 2 no. (Large)
- Fresh coriander: 50 gm.
- Mustard Oil/any cooking oil: for frying
- Green chilly: 2 no.
- Khus-khus( poppy seed ): 1table spoon
- Cashew nut: 12 no.
- Wash and peel off the lotus stem
- Cut the lotus stem into 4 to 5 inch long pieces.
- Put it into salted water bowl.
- Chop the onion longitudinally
- Chop coriander leaves and green chilly.
- Wash chana dal properly with water.
- Put the lotus stem into cooker with 1 cup of water, one teaspoon of salt, chana dal, Garlic, Ginger, Red chilly, Whole cinnamon and cardamom
- Place cooker on high flame, and bring to full cooking pressure.
- Reduce the heat on low flame and cook it about 10-15 minutes.
- Open the lid by depressurizing, and allow extra water to evaporate.
- Take all material out from the cooker and grind it.
- Now, kabab dough is ready.
For making kabab:
- Take a fry pan, pour oil in it.
- When smoke starts coming out, deep fry the onion Julian.
- Take out dough in a big bowl; add chopped coriander & green chilly, fried onion and khus-khus.
- Mix all ingredients.
- Shape it in small kabab (in different shape as per your choice), place cashew nut in each kabab’
- Heat the oil in a kadhai and deep fry the kabab till it turns golden brown in color from all sides.
- Serve hot with green chutney and til (sesame seed) chutney.
- you can shallow fry this on non stick pan.
The Kamal kakdi (lotus root) kabab by Nag Ratna Sahu, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.