How to make Kabab Nadir Shahi -
Melt in the mouth kebab made from lotus root--stuffed with aam papad.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lotus stem (भें), Potatoes (आलू)
Cuisine : Other
Course : Snacks and Starters
For more recipes related to Kabab Nadir Shahi checkout Kamal Kakdi Ke Shammi Kabab, Lotus Stem Honey Crunch, Kamal Kakdi aur Khajur ke Seekh Kabab, Nadru ke Kabab . You can also find more Snacks and Starters recipes like Spinach Mushroom Bruschetta-SK Khazana Peru Popsicles Quinoa and Vegetable Patties Cheesy Paneer Bread
Kabab Nadir Shahi Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kabab Nadir Shahi Recipe
Lotus stem 3 medium
Potatoes boiled and mashed 3 medium
Ginger chopped 1 inch piece
Green chillies chopped 4-5
Red chilli powder 1/2 teaspoon
Mace and cardamom powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Roasted chana dal powder 1-2 tablespoons
Fresh coriander leaves chopped 1 tablespoon
Aam papad diced 2-3 slices
Oil to shallow fry
Chaat masala 1/4 teaspoon
FOR THE GARNISHING
Fresh red chilli cut into flower 1
Lemons cut into wedges 2
Iceberg lettuce a few leaves
Carrot cut into flower for garnish
Method
Step 1
Preheat oven to 200º C. Wash the lotus stem thoroughly to ensure all mud is removed.
Step 2
Wipe it dry with kitchen towel. Peel and cut in two. Wrap in an aluminium foil and roast it in the preheated oven for twenty to twenty five minutes or till done.
Step 3
Remove and cool slightly. In a big bowl, grate the lotus stem with a broad grater and discard the waste.
Step 4
Add mashed potatoes, ginger, green chillies, red chilli powder, mace-green cardamom powder, garam masala powder, salt, roasted chana powder (or breadcrumbs) and coriander leaves and mix well.
Step 5
Divide into sixteen small balls and stuff each ball with a piece of aam papad and shape it like a patty.
Step 6
Heat sufficient oil in a non-stick pan and shallow fry all the patties until golden on both sides. Drain and place them on an absorbent paper.
Step 7
Arrange them on a service platter. Sprinkle chaat masala. Garnish with red chilli, lemon wedges, ice berg lettuce and carrot flowers.
Nutrition Info
Calories : 874 Kcal
Carbohydrates : 118.9 gm
Protein : 15.1 gm
Fat : 37.7 gm
Other : Zinc- 2.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
