Recipe for Bhein Ke Kebab (Lotus Root Kabab)
Ingredents: Makes 12 cocktail kababs2 large kamal kakri (bhein/lotus stem)-washed and sliced1 cup chana daal2 black cardamoms-seeds only2 tsp ginger-chopped fine1 tsp garlic-peeled and chopped fine1 tsp salt or to tastegreen chillies-chopped fine to taste2 tbsp onions-chopped fine2 tbsp coriander-chopped2 tbsp ghee/oil to pan-fryonion rings and lemon wedges to garnish
Method:
Place kamal kakri, daal, elaichi, ginger and garlic in a pan with about 1 cup water (should be absorbed by the time it is cooked). Bring to a boil, lower the heat and cook, covered till soft. Remove from heat and when cool grind to a thick dough-like paste.Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1?).Heat the oil in a non-stick frying pan and pan-fry on both sides till brown. Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side. You can make kale chane ke kabab in the same way, using only boiled and mashed kala chana instead of bhein and daal.
Recipe By: Niru Gupta (Indian)
Other recipes from 'Vegetarian Curries' category