Vazhaithandu Kebabs present a culinary fusion that transcends ordinary snacks. Crafted with lotus stems, potatoes, and a blend of spices, these kebabs redefine the art of deep-fried delights. Offering a crispy exterior and a burst of flavours, Vazhaithandu Kebabs are a must-try for those seeking a unique and satisfying snack experience.
About the Recipe
Vazhaithandu Kebabs brings together the earthy crunch of lotus stem and the starchy goodness of potatoes. Meticulously processed and seasoned, these kebabs promise a delightful combination of textures and flavours. Whether as an appetizer or party snack, Vazhaithandu Kebabs are a testament to the culinary possibilities that emerge from creative ingredient combinations.
Why You Will Love This Recipe
Embark on a flavour-packed journey with Vazhaithandu Kebabs. The crispy exterior, complemented by the tender lotus stem and hearty potatoes, makes each bite a culinary delight. Perfect for snack enthusiasts and those looking to explore unique flavour profiles.
Nadru Kebab Lotus Stem Kebab
Cooking Tips
For an extra layer of flavour, sprinkle tandoori masala on the kebabs after frying. This adds a smoky essence and enhances the overall taste. Ensure the oil is hot before frying to achieve the perfect golden-brown crunch.
Serving and Storing Suggestions
Serve Vazhaithandu Kebabs hot, paired with your favourite chutney. These kebabs retain their crispiness for a considerable time, making them an ideal choice for parties or a flavorful snack.
Other Similar Recipes
If you relish Vazhaithandu Kebabs, explore the world of crispy delights with recipes like Aloo Tikki or Vegetable Cutlets. These appetizers share the spirit of deep-fried perfection.
Nutrient Benefits
Lotus stem provides many essential nutrients, including vitamins, minerals, and fibre. Paired with the nutritional goodness of potatoes, Vazhaithandu Kebabs offer a wholesome snack option.
Vazhaithandu Kebabs
Ingredients
- 1 1/2 kg Lotus Stem
- 4 Potatoes (peeled and roughly chopped)
- 8 tsp Ginger (chopped)
- 10 to 12 Green Chillies (chopped) chopped
- 5 tbsp Coriander Leaves (chopped) chopped
- 2 1/2 tsp Salt - tsp
- 4 tbsp Yellow Chilli Powder
- 2 tbsp Garam Masala Powder
- 1/4 tsp Nutmeg Powder
- 1/4 tsp Green Cardamom Powder
- 4 tbsp Breadcrumbs
- Oil for deep frying
- 1 tsp Tandoori Masala - 1 tsp
Instructions
- Scrub the lotus stems thoroughly under running water.
- Peel and slice them on the slant.
- Boil the stems in water until tender, then drain and let them cool.
- Blend lotus stems in a processor to make a fine mince.
- Add potatoes, green chillies, ginger, and coriander leaves. Process well.
- Incorporate salt, masala powders, and breadcrumbs. Process until smooth.
- Divide the mixture into equal portions.
- With moist hands, shape them into balls and then press them to form flat, round kebabs.
- Heat oil in a pan for deep frying.
- Fry the kebabs until golden brown on both sides.
- Remove and drain excess oil.
- Sprinkle tandoori masala on top.
- Serve hot with a chutney of your choice.
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Frequently Asked Questions
Can I prepare Vazhaithandu Kebabs in advance for a party?
Absolutely! Prepare the kebabs ahead of time and refrigerate them. Fry them just before serving to ensure the perfect crispy texture.
Can I substitute the lotus stem with something else?
While the lotus stem is unique, you can experiment with water chestnuts for a similar crunch. However, the distinct flavour of the lotus stem contributes to the charm of Vazhaithandu Kebabs.
How can I make the kebabs healthier?
For a healthier version, consider shallow frying or baking the kebabs. This reduces the oil content while retaining the crispiness.
What chutney pairs best with Vazhaithandu Kebabs?
Mint chutney or a tangy tamarind sauce complements the flavours of Vazhaithandu Kebabs perfectly. The freshness of mint or the tanginess of tamarind enhances the overall taste.
Can I freeze leftover kebabs for later use?
Certainly! Once cooled, store the leftover kebabs in an airtight container and freeze. Reheat in the oven or air fryer for a quick and delicious snack.
