Methi Gajar kamal kakdi ke Kebabs- very crispy, delicious and flavourful

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Methi Gajar kamal kakdi ke Kebabs- very crispy, delicious and flavourful


very crispy, delicious and flavourful

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 15 Min

Total Time : 1 Hr 15 Min


Serves : 10
  • 100 gms lotus stem /kamal kakdi

  • 150 gms kali masoor

  • 1 nos black cardamom

  • 1 cups fresh methi leaves

  • 1 cups carrot chopped

  • 4 nos black pepper corns

  • 1 piece cinnamon piece

  • 3-4 piece green cardamom

  • 1 tsp garam masala

  • 1 nos onion- medium size chopped

  • 7-8 nos garlic cloves

  • 1 tsp salt to the taste

  • 2 tsp besan

  • 5-6 nos cashews coarsely crushed

  • 3-4 nos green chili-chopped

  • 1 tsp coriander leaves chopped

  • 4 tbsp oil


  • Wash and soak kali masoor in water for 1 hour.
  • Wash kamal kakdi,Peel & cut into small pieces.Wash again very thoroughly so that mud is completely removed.
  • Take water in a pan,add salt and lotus stem pieces.Boil for 5 minutes.
  • Filter and wash again with fresh water to make it totally free of mud.
  • Now add kamal kakdi pieces, kali masoor,methi, carrot,onion,garlic, grated ginger ,spices,green chili, salt and 1 cup of water.
  • Close the lid and boil the mixture in the cooker for 1 whistle,then lower the flame and keep boiling for 10 minutes.switch off flame and let the pressure release.
  • Open the cooker.If liquid is found in the cooker,then dry the mixture on low flame.
  • Cool the mixture and grind it.Add 2 tsp besan and garam masala and mix well.
  • Make small balls from the mixture.
  • Stuff every ball with small quantity of green chilli , cashews and coriander.Then shape every ball into even sized round kababs.
  • Heat a non stik frying pan and spread 1 tsp oil on it.. Arrange 3-4 kababs in pan and shallow fry on both sides till both sides get brown.Then place them on absorbent tissue.
  • Do the plating and serve hot wid green chutney , ketchup or any dip.