Lotus stem 900 gm
Bengal gram (kaala chana), split and husked 250 gm
Chaat masala 10 gm/2 tsp
Coriander leaves, chopped 20 gm/4 tsp
Garam masala 20 gm/4 tsp
Green chillies, chopped 60 gm/ ¼ cup
Oil to fry
Onions, chopped 80 gm/ 1/3 cup
Red chilli powder 10 gm/2 tsp
Roasted gram, powdered 45 gm/3 tbs
Salt to taste
Thoroughly wash and chop lotus stem. Pot to boil in a pan with some water together with the Bengal gram. Cook till tender and dry. Grind the two to a thick paste without using any water.
Add all other ingredients except oil to the paste. Knead for 5 minutes. Shape into small cutlets and deep fry in hot oil.
Time: Preparation: 45 minutes, Cooking: 1 hour
To Serve: Serve hot as a snack with mint chutney.
Nadru Shami Kebabs