Ingredients:
Lotus Stem – 1 1/2 kg
Potatoes – 4, peeled and roughly chopped
Ginger – 8 tsp, chopped
Green Chillies – 10 to 12, chopped
Coriander Leaves – 5 tblsp, chopped
Salt – 2 1/2 tsp
Yellow Chilli Powder – 4 tbslp
Garam Masala Powder – 2 tblsp
Nutmeg Powder – 1/4 tsp
Green Cardamom Powder – 1/4 tsp
Breadcrumbs – 4 tblsp
Oil for deep frying
Tandoori Masala – 1 tsp
Method:
1. Scrub the stems thoroughly under running water.
2. Peel and slice on the slant.
3. Boil the stems in water to cover till tender.
4. Drain and keep aside till cool.
5. Place the lotus stems in a processor and blend to make a fine mince.
6. Add potatoes, green chillies, ginger and coriander leaves. Process well.
7. Add salt, masala powders and breadcrumbs.
8. Process to make a smooth paste.
9. Divide the mixture into equal portions.
10. Using a moist hand, shape them into balls.
11. Press them to shape into flat, round kebabs.
12. Heat oil in a pan.
13. Deep fry the kebabs till golden brown on both sides.
14. Remove and drain excess oil.
15. Sprinkle tandoori masala on top.
16. Serve hot with chutney of choice.
