: Crispy Lotus Stem Kebabs with Himalayan Flavours
35 mins
Cooking Time
Medium
Difficulty
16
Ingredients
Veg
Diet
Kashmiri Nadru Kebab is a traditional Himalayan snack made from grated lotus stem combined with potatoes, onions, herbs and Kashmiri spices. These pan-fried kebabs are crisp on the outside and soft within, offering an earthy flavour unique to nadru. Perfect as an appetiser, festive snack or tea-time treat, they pair beautifully with mint chutney.
Ingredients
UNITSIngredients
2 cupsLotus stem (nadru, grated) (For the Kebab Mixture)
Wash the lotus stems thoroughly, peel them, and grate them finely. Squeeze out excess water gently to help the kebabs hold shape. Ensure the nadru is not overly dry, its moisture adds tenderness to the final texture.
Description - Step 2
Step 2: Build the Base Mixture
In a mixing bowl, combine the grated lotus stem, mashed potatoes, chopped onions, chillies, ginger and coriander. Mix gently to avoid compacting the mixture. These fresh ingredients form the aromatic and textural foundation of the kebabs.
Description - Step 3
Step 3: Add the Spice Blend
Add garam masala, Kashmiri red chilli powder, fennel powder and dry ginger powder. These are the key Kashmiri pantry flavours that give the kebabs their distinct regional depth. Season with salt and fold everything together evenly.
Description - Step 4
Step 4: Bind with Besan
Sprinkle the gram flour into the mixture and combine. It works as a natural binder and helps the kebabs stay intact during frying. Adjust the quantity slightly if the mixture feels too loose.
Description - Step 5
Step 5: Shape the Kebabs
Grease your palms lightly with oil and shape the mixture into small patties or discs. Ensure the thickness is uniform so they cook evenly. Arrange the shaped kebabs on a plate and refrigerate for 5 minutes for firmness.
Description - Step 6
Step 6: Pan-Fry to Perfection
Heat 2–3 tablespoons of oil in a flat pan over medium heat. Place the kebabs gently and cook on each side until golden brown, crisp and aromatic. Avoid high heat—it may burn the exterior before the insides cook through.
Description - Step 7
Step 7: Serve Fresh & Hot
Remove the kebabs onto absorbent paper to drain excess oil. Serve immediately with mint chutney, onion rings and lemon wedges for the perfect Kashmiri flavour experience.
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North Indian
Medium
Appetizer
