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    Home » Recipes » Indian Cuisine » Kamal Kakdi cutlets or Lotus stem cutlets

    Kamal Kakdi cutlets or Lotus stem cutlets

    Published On:April 26, 2016 By:Ruchi

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    Kamal Kakdi cutlets or Lotus stem cutlets

    Need a quick and easy appetizer for your next party – try these delicious kamal kakdi cutlets or lotus stem cutlets. A delectable combination of lotus stem, black chickpea sprouts and boiled potatoes, seasoned mildly with spices. These vegetarian cutlets are simple, super yum and delivers a riot of flavors! Packed with nutrients and fiber, these cutlets will be a great hit at your next potluck party.

    It’s a great make ahead appetizer. Mix ingredients, shape the cutlets, refrigerate and when ready to eat, pan cook or fry until crispy and brown.

    sprouts-in-a-jar-11

    RECIPE DETAIL – I have used store bought frozen lotus stem for this recipe. You can find fresh lotus stem at any oriental store or your nearby grocery store. If using fresh lotus stem than peel, wash and dice the stem. Boil the stems until soft and tender. If using frozen, than thaw the stems before your begin.

    A very forgiving recipe and can easily be customized to your liking. I have added kala chana sprouts (black chickpea) to the cutlets. Kala chana can be substitutes with any kind of sprouts. To make sprouts at home follow this link. 

    Rolled oats can be substituted with boiled quinoa or breadcrumbs. For extra texture and flavor, feel free to add boiled peas, crumbled paneer or carrots. 

    Combine everything together (except oil and boiled potato) in a food processor/mixer and grind it to a fine paste. The mix should feel and bind like a dough. If the mixture feels wet and runny, add some breadcrumbs or besan (chick pea flour) to bind. Shape the dough like cutlets and pan-cook until crispy and brown. Other options would be to deep fry the cutlets. 

    Kamal Kakdi cutlets or Lotus stem cutlets

    Great as an appetizer or an evening tea time snack. Enjoy it with your favorite chutney or can be placed inside a bun and relished as a burger. On your next potluck, do give these yummy cutlets a try and this recipe will grab all the attention. 🙂

    Looking for more appetizers, try these – Avocado rolls, Paneer cutlets, Paneer ke sooley, Katori chaat, Papad chaat, Garlic knots, Veg seekh kebab,Paneer kathi rolls, Mexican veggie bowls and more..

    Have you tried this recipe?
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    Kamal kakdi cutlets or Lotus stem cutlets

    Author : Ruchi
    A delectable combination of lotus stem, black chickpea sprouts and boiled potatoes, seasoned mildly with spices. These vegetarian cutlets are simple, super yum and delivers a riot of flavors!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Servings 8 KEBABS

    INGREDIENTS
     

    • 1 cup Peeled, diced and boiled lotus stem
    • 1/4 cup Sprouted Kala chana (Black chickpeas)
    • 1 medium Boiled potato
    • 2 tablespoon Finely Chopped onion
    • 2 tablespoon Finely chopped cilantro leaves
    • 1/4 cup Rolled Oats
    • 1 teaspoon Coarsely
    • 1/4 teaspoon Nutmeg powder (Jaiphel)
    • 1 teaspoon Garam Masala Powder (adjust according to taste)
    • 1/2-3/4 teaspoon Red chili powder (adjust according to taste)
    • 1 teaspoon Chaat Masala
    • Salt to taste
    • 2 tablespoon Oil or Ghee

    INSTRUCTIONS

    • If using fresh lotus stem than peel, wash and dice the stem. Boil the stems until soft and tender. If using frozen than thaw the stems.
    • Wash sprouted kala chana. Follow link above to make homemade sprouts.
    • Assemble rest of the ingredients.
    • In a food processor or mixer toss all the ingredients (except potato and oil).
    • Pulse the ingredients couple of times until it looks like a mixture.
    • Add mashed potato and adjust seasonings. If the dough feels sticky add 1 tablespoon of besan and mix it well.
    • Shape it like cutlets.
    • Heat oil in a pan and ...
    • Cook the kebabs until crispy and evenly brown.
    • Serve them hot with the chutney of your choice.
    • A make ahead appetizer, shape and store in refrigerator. When ready to eat, cook and serve warm.

    RECIPE NOTES

    paneer-sooley-recipe-7

    PANEER KE SOOLEY

    spring-rolls-recipe-4

    VEGGIE SPRING ROLLS

    Phyllo mexican bowls fill

    MEXICAN VEGGIE BOWLS

    Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!

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    Comments

    1. Chandana says

      August 23, 2016 at 5:27 pm

      I want to make this as lotus stem is lying in freezer. And don’t find any interesting. This recipe is good. Any substitute for sprouted kala chana? Can we add rajma? Or white chole chana?

      Reply
      • Ruchi says

        August 23, 2016 at 6:59 pm

        Chandana, you can use white chole/chickpeas as a substitute for sprouts.

        Reply
    2. Swati says

      April 26, 2016 at 9:55 am

      Lovely share

      Reply
      • Ruchi says

        April 26, 2016 at 3:05 pm

        Thanks Swati. 🙂

        Reply

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