Nadru Ke Kabab
Vegetable kebabs made using essentially lotus stem and potato. Add finely chopped green chilly, garlic, nutmeg powder and fennel seeds while kneading the dough for the kebabs.
Nadru Ke Kababa Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 15 Min


  • 2 Lotus Stem
  • Water
  • Salt
  • 2 Potatoes
  • ½ tsp Cinnamon powder
  • ½ tsp Nutmeg powder
  • ½ tsp Clove powder
  • ½ tsp Cardamom powder
  • 1 tsp Fennel powder
  • 1 Green Chilli
  • 1 tsp Ginger
  • 1 Onion
  • 1 tsp kashmiri Red chilli
  • Salt
  • 3 tbsp Coriander
  • 2 tbsp Roasted channa Dal powder
  • 2 tbsp ghee
  • 4 tbsp Roasted Channa Dal powder


  1. 1

    Add lotus stem in boiling water with pinch of salt and let it cook.
  2. 2

    boil potatoes and let it cool down.
  3. 3

    grate lotus stem and potatoes and mix together.
  4. 4

    add cinnamon powder, nutmeg powder, clove powder, cardamom powder, tsp fennel powder , 1 green chiili , 1 tsp ginger , 1 onion , 1 tsp kashmiri red chilli, salt, coriander and mix well.
  5. 5

    add roasted channa dal powder and mix.
  6. 6

    make kebab from this mixture, dab them in roasted channa dal powder and shallow fry in ghee.
  7. 7

    serve kebab with green chutney.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
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