Tuesday, 16 June 2015

KAMAL KAKDI KE SHAMMI KABAB / LOTUS STEM SHAMMI KABABS


KAMAL KAKDI KE SHAMMI KABAB / LOTUS STEM SHAMMI KABAB

INGREDIENTS

Kamal kakdi / Lotus stem or lotus root boiled and mashed or grated
1 cup
Potato boiled and mashed
½ cup
Ginger garlic green chilli coarse paste
1 tbsp
Onion minced
1 no
Besan / chick pea flour
2 – 3 tbsp
Red chilli pdr
¼ tsp
Garam masala pdr
¼ tsp
Lemon juice
½ no
Mint leaves chopped
4 – 5 sprigs
Salt
T.T.
Oil
For deep frying

METHOD:


1.       Thoroughly wash the lotus stem.


2.       Peel it and slice the stem as thinly as possible.

3.       Dip the slices in water and wash them well as the dirt particles tend to get into the crevices inside the root. You can also cut each stem in 3 - 4 pieces depending on its size.


4.       Remove out and pressure cook the slices till tender. It takes a little longer to cook the root.

5.       So make 5 – 6 whistles more of your pressure cooker than what you usually do for your regular cooking.


6.       Remove them, drain out any excess water in it and either you mash the root of finely chop it and then mince to form a mash. If you have cut it in chunky pieces then grate it.


7.       Heat 2 tbsp oil, add in the ginger garlic green chilli paste.

8.       Sauté a little till its raw aroma goes off.


9.       Now add in the onion and again mix and sauté on a low heat till the onion is soft and browned.


10.   To the onion add the chilli pdr and garam masala pdr and fry the masalas.



11.   Sprinkle the besan over the onion and roast it till its raw aroma goes off.

12.   Allow this mixture to cool.


13.   Add this to the mashed lotus root, potato mash.


14.   Also add in salt, chopped mint leaves and lime juice and mash it all together.



15.   Shape into small kababs.



16.   Deep fry them till golden brown. Remove on to an absorbent kitchen paper.


17.   Serve them hot along with onion slices, lemon wedges, green chillies and mint chutney.


18.   I like to arrange these kababs on a chapati, sprinkle raw onion on top, generously sprinkle fresh mint or chutney and a dash of lime juice. Roll it up like a Frankie or a kathi roll and enjoy.




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