Nadru Ke Kabab is very authentic recipe from Kashmir cuisine. It’s a fried snack which made with lotus stems, potatoes and spices and served with green chutney or any spicy dip. These kebabs are very tasty and crunchy from the outside and well moist from the inside. I prefer to shallow fry them using less oil and next time will try in air fryer.
Nadru Ke Kebab- Kashmiri Cuisine
Preparation Time: 20 Min
Cooking Time: 20 Min
3-4 Lotus Stems, Peeled and Boiled
2 Medium Sized Potatoes, Peeled and Boiled
1 Medium Sized Onion, Finely Chopped
2 Green Chilies, Chopped
1 Tsp. Ginger, Chopped
Handful Coriander Leaves, chopped
1/2 Cup Bread Crumbs
Salt to Taste
Black Pepper Powder to taste
1 Tsp. Anardana Powder
Oil, for deep frying
Wash and boil the lotus stems and potatoes separately. Combine roughly chop lotus stems, potato, green chilies, ginger and onion into mixer and grind to a coarse paste.
Transfer the lotus stem paste into a separate plate. Add salt, anardana, black pepper powder, red chili powder and coriander leaves in paste and mix well. Add breadcrumbs and mix well.
Heat the sufficient oil in a non-stick pan. Grease your palms with oil, divide the lotus stem mixture into equal portions and shape them into tikkis or kebab.
Fry the tikkis in hot oil till to crisp and golden on both sides. Arrange the kebabs on serving platter with sauce or dip.
Tags: How to make nadru ke kebab, kebab recipes, kabab recipes, nadru ke kabab, Kashmiri cuisine, snacks, starters, Bhee ki tikki, healthy recipe, bhee recipe, lotus stem recipes, bloggingmarathon, simplytadka, vegetarian recipe, fried recipe.
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