Nadru Kebabs: A Kashmiri Vegan Delight

Nadru or Lotus stems/roots are a delicious curious vegetable that is a key part of Kashmiri Cuisine. They are often fried and served as a street snack food. For the dinner table, some popular recipes are Nadru Yakhni (yogurt sauce)  and Nadru Palak (Spinach). I have many creations with this gorgeous and delectable vegetable on my blog, do check them out. The recipe here is a cutlet rendition to showcase the vegetable as a side dish or a tea-time snack.

Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper, and Manganese, and an excellent source of Vitamin C.

The ingredients are simple and the recipe is simple. I rely on my instant pot but you can use a pressure cooker or a deep pot to soften the root. The use of black and green cardamom is prevalent in Kashmiri cooking and adds a unique depth of flavor. Also, do not omit the fennel powder, it gives another layer of fragrant flavor to the cutlets. I have pan-fried these but they can also be air-fried ( I have not tried this yet but will soon and update this blog). I made over a dozen small kebabs with this recipe but the number will depend on the size you want so please adjust.

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I often find fresh lotus root at my neighborhood Asian market in Virginia, which is always a pleasure. Lotus stems are vegetables with cavities and grow in mud, they do need to be washed and cleaned thoroughly. You can scrape off the peel lightly or scrub well. The ones available here in the US are smaller in length but very thick so adjust the proportions based on what is available to you.

Nadru Kebabs - Lotus Stem Kebabs

  • Servings: 12
  • Difficulty: easy
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This Kashmiri style vegan Lotus Root and Potato Kebabs are not only flavorful and delicious and satisfying but also packed with nutrients to nourish you


Ingredients

  • 2 large lotus stem washed and sliced in 1- 2 inch pieces
  • 2 medium potatoes boiled and peeled
  • 2 black cardamom
  • 4 green cardamom
  • 1-inch cinnamon stick
  • 2 green chilies finely chopped
  • A handful of cilantro finely chopped
  • A few sprigs of mint finely chopped
  • 1 tsp Kashmiri red chili powder
  • 1 tsp fennel powder
  • 1/2 cumin powder
  • 1/2 tsp ajwain
  • 1 tsp grated ginger
  • 1 tsp crushed garlic
  • 2 tbsp besan ( gram flour)
  • Neutral oil for pan frying ( olive or avocado)
  • Salt per taste
  • Sprouts and chives for topping (optional)


Directions

  1. Add the washed and sliced lotus stems to the instant pot and cover with water. Add the cardamoms and cinnamon to the water and set to pressure cook for 10 mins. The root should soften but still hold it shape.
  2. Put the boiled and peeled potatoes in a bowl and mash using a potato masher.
  3. Drain the water from the lotus stem and mash using a mortar pestle. Mash coarsely and do not make a fine paste.
  4. Add the lotus stem to the potatoes and mix in the herbs and the spices.
  5. Add the besan and mix well. You may need extra besan to get the desired consistency.
  6. Shape into cutlets and shallow fry until brown on both sides.
  7. You can serve this on its own or with a good chutney. I served it with a Kashmiri radish chutney which is on my blog and also another version is in the ebook you can download.


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7 thoughts on “Nadru Kebabs: A Kashmiri Vegan Delight”

    1. Hi Neha – yes absolutely. Just make sure the liquid is completely drained out and you mash coarsely. I usually cube and freeze the nadru when I find good ones in the market. The prepackaged frozen ones that I get here are usually very thin slices so if you have those remember not to over cook them.

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