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!
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.
