Lotus stem(beeh) kebab

Name: Lotus stem(beeh) kebab
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 small Fresh lotus stem; 3 medium Boiled potatoes; 1 tbsp Ginger finely chopped; 1 tbsp Garlic paste; to taste Green chilies finely chopped; as needed Fresh coriander finely chopped; 1 tsp Black pepper powder; 1 tsp Roasted jeera powder; to taste Red chilli powder; to taste Salt; as needed Chat massala; 1 medium Chopped capsicum; 1 small Chopped carrot; as needed Boiled peas; as needed Began/ cornflour/ rice flour for binding; as needed Suji for coating

Shweta Samnani @cook_13822945

Datia Madhya Pradesh

#starter

Shweta Samnani @cook_13822945

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Ingredients

20 minutes

4 servings

2 smallFresh lotus stem
3 mediumBoiled potatoes
1 tbspGinger finely chopped
1 tbspGarlic paste
to tasteGreen chilies finely chopped
as neededFresh coriander finely chopped
1 tspBlack pepper powder
1 tspRoasted jeera powder
to tasteRed chilli powder
to tasteSalt
as neededChat massala
1 mediumChopped capsicum
1 smallChopped carrot
as neededBoiled peas
as neededBegan/ cornflour/ rice flour for binding
as neededSuji for coating

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Steps

20 minutes

1

Wash, peel and cut lotus stem in cubes. Boil them. It should break easily but still be firm.
2

In a bowl add grated lotus stem, mashed potato, green chilies, all vegetables, fresh coriander, all spices, cornflour or whatever u like for binding, salt.
3

Mix well. Make balls from them flaten them to give a shape of kabab. I have used boiled lotus stem cut into thin piece as a stick for kabab. You can either use ice cream also.
4

Roll the kabab in suji. Heat a non stick pan. You can either shallow fry or deep fry kabab.
5

Keep flame medium so that kabab get cooked properly from inside too.
6

If your kabab breaks add some more binding. Or you can refrigerate your kabab for half an hour before frying.
7

Take them non absorbent paper to remove excess oil. Serve hot with chutney ot sauces of your choice.