Nadru Kebab
Crispy on the outside, soft on the inside, these Kashmiri kebabs are made from tender lotus stem and aromatic spices. A unique and delicious appetizer that brings the flavors of the valley right to your kitchen.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Boil Lotus Stem and Potatoes
- b.Thoroughly clean, peel, and roughly chop the lotus stem. Peel the potatoes and chop them into large chunks.
- c.Place the chopped lotus stem and potatoes in a pressure cooker. Add 1 cup of water and 0.5 tsp of salt.
- d.Pressure cook on medium heat for 4-5 whistles, or until they are very soft and easily mashable. This should take about 10-12 minutes.
- e.Once the pressure releases naturally, open the cooker and drain the contents in a colander. Press gently to remove as much excess water as possible. Let it cool completely.
- 2
Step 2
- a.Prepare the Kebab Mixture
- b.Transfer the cooled lotus stem and potatoes to a large mixing bowl.
- c.Mash them thoroughly using a potato masher or the back of a fork. Aim for a coarse, textured mixture, not a smooth paste.
- d.Add the finely chopped onion, green chillies, ginger paste, and garlic paste to the bowl.
- e.Sprinkle in all the dry spices: fennel powder, garam masala, red chilli powder, and amchur powder.
- f.Finally, add the chopped coriander leaves, besan for binding, and the remaining 0.75 tsp of salt. Mix everything with your hands until well combined and it forms a firm, non-sticky dough.
- 3
Step 3
- a.Shape the Kebabs
- b.Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
- c.Divide the mixture into 12 equal portions.
- d.Take one portion, roll it into a smooth ball between your palms, and then gently flatten it to form a round patty (tikki) about 2 inches in diameter and 1/2 inch thick.
- 4
Step 4
- a.Shallow Fry the Kebabs
- b.Heat 0.5 cup of oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil is ready when a tiny piece of the mixture sizzles upon contact.
- c.Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it. This maintains the oil temperature for a crispy exterior.
- d.Fry for 3-4 minutes on the first side, until it turns golden brown and crisp.
- e.Gently flip the kebabs using a spatula and fry the other side for another 3-4 minutes until it's evenly browned and cooked through.
- f.Remove the fried kebabs and place them on a plate lined with paper towels to drain any excess oil. Repeat the process for the remaining kebabs.
- 5
Step 5
- a.Serve
- b.Serve the Nadru Kebabs hot, garnished with fresh coriander, alongside mint-coriander chutney or a simple yogurt dip.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-breaking kebabs is a dry mixture. Squeeze out all excess water from the boiled lotus stem and potatoes before mashing.
- 2For a nuttier, more aromatic flavor, dry roast the besan in a pan on low heat for 2-3 minutes until fragrant before adding it to the mixture.
- 3Do not overcrowd the pan while frying. Frying in batches ensures the oil temperature stays high, resulting in crispier kebabs.
- 4For a more traditional, textured kebab, use a hand masher or the back of a fork instead of a food processor, which can make the mixture pasty.
- 5If the mixture feels too sticky, add another tablespoon of besan or roasted rice flour to help bind it.
Adapt it for your goals.
Healthier Option
For a lower-calorie version, shape the kebabs, lightly brush them with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through. You can also air-fry them at 180°C (360°F) for 12-15 minutes.
Stuffed KebabsStuffed Kebabs
Create a small cavity in each patty and fill it with a mixture of crumbled paneer, chopped nuts (cashews or walnuts), and raisins before sealing and frying.
Spicier VersionSpicier Version
Increase the heat by adding more finely chopped green chillies or a 1/4 teaspoon of black pepper powder to the mixture.
Vegan NoteVegan Note
This recipe is naturally vegan. Ensure you use a plant-based oil for frying.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is an excellent source of dietary fiber, which aids in smooth digestion, prevents constipation, promotes a feeling of fullness, and helps in managing weight.
Good Source of Vitamin C
Nadru is packed with Vitamin C, a powerful antioxidant that helps boost the immune system, protects against infections, and is essential for collagen production and skin health.
Supports Heart Health
The presence of potassium in lotus stem helps regulate blood pressure by balancing sodium levels, while the fiber content can help manage cholesterol, contributing to overall cardiovascular health.
Frequently asked questions
One serving of Nadru Kebab (approximately 3 pieces) contains around 300-350 calories, depending on the amount of oil absorbed during frying.