Ingredients:
- Kanwal kakri/Beh (Lotus root stem) washed 600g
- Water as required
- Zeera (Cumin seeds) ½ tsp
- Sabut lal mirch (Button red chillies) 2
- Hari mirch (Green chillies) 4-5
- Podina (Mint leaves) handful
- Hara dhania (Fresh coriander) handful
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Lemon juice ½ tbs
- Besan (Gram flour) roasted 1 tbs
- Namak (Salt) 1 tsp or to taste
- Cooking oil for frying
Directions:
Cut both ends of lotus root & peel with the help of peeler then cut into thick slices.
In bowl,place strainer,add water and lotus roots,wash properly few times,strain & set aside.
In a frying pan,add cumin seeds,button red chillies & dry roast on low flame until fragrant (1-2 minutes).
In mortal & pestle,add roasted spices,crush coarsely & set aside.
In a chopper,add lotus root,green chillies,mint leaves,fresh coriander & chop well.
Add red chilli powder,turmeric powder,lemon juice & chop again.
Add roasted gram flour,salt & chop until well combined.
Add coarsely crushed spices & mix well.
Add more gram flour if required.
Take out in a bowl,take small quantity of mixture & make kababs of equal sizes (makes 8).
Note:
Squeeze out excess water from the mixture while making kababs.
Can add more gram flour if required while making kababs.
On a griddle,heat cooking oil & shallow fry kababs on medium flame from both sides until golden brown.
Serve with green chutney & lotus root chips!
Ajza:
- Kanwal kakri/Beh (Lotus root stem) washed 600g
- Water as required
- Zeera (Cumin seeds) ½ tsp
- Sabut lal mirch (Button red chillies) 2
- Hari mirch (Green chillies) 4-5
- Podina (Mint leaves) handful
- Hara dhania (Fresh coriander) handful
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ¼ tsp
- Lemon juice ½ tbs
- Besan (Gram flour) roasted 1 tbs
- Namak (Salt) 1 tsp or to taste
- Cooking oil for frying
Directions:
Kanwal kakri/beh ka dono ends cut karein aur peeler ki madad sa peel ker lein phir thick slices mein cut ker lein.
Bowl mein strainer rakh dein,pani aur kanwal kakri/beh dal dein aur ache tarha dho lein phir strain ker ka side per rakh dein.
Frying pan mein zeera aur sabut lal mirch dal dein aur halki ancch per khushbu anay tak dry roast ker lein (1-2 minutes).
Mortal & pestle mein roasted spices dal ker coarsely crush ker lein & side per rakh dein.
Chopper mein kanwal kakri/beh,hari mirchein,podina aur hara dhania dal ker ache tarhan chop ker lein.
Lal mirch powder,haldi powder aur lemon juice dal ker dubara chop ker lein.
Roasted besan aur namak dal ker achi tarha chop ker lein.
Coarsely crushed spices daal achi tarha milayen.
Zarurat ho to aur besan daal len.
Bowl mein nikal lein,mixture ki small quantity lein aur ek jaisay sizes ka kabab tayyar ker lein (makes 8).
Note:
Kabab banatay hoye mixture ko ache tarhan squeeze ker lein.
Agar zarorat ho tou mazed besan shamil ker saktay han.
Tawa per cooking oil garam karein aur kabab ko darmiyani ancch per dono sides sa golden-brown ho janay tak shallow fry ker lein.
Hari chutney aur lotus root chips ka saath serve karein!
