Nadru Kebab with Mint Yogurt Sauce

Ingredients

• 2 lotus roots (about 400g / 14oz), peeled and sliced 2 lotus roots (about 400g / 14oz), peeled and sliced
• 2 teaspoons ginger paste 2 teaspoons ginger paste
• 2 teaspoons garlic paste 2 teaspoons garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon chaat masala 1 teaspoon chaat masala
• Salt to taste Salt to taste
• ½ cup (60g) chickpea flour ½ cup (60g) chickpea flour
• ½ cup (60g) breadcrumbs ½ cup (60g) breadcrumbs
• Vegetable oil for frying Vegetable oil for frying
• For the mint yogurt sauce: For the mint yogurt sauce:
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• ¼ cup fresh mint leaves, finely chopped ¼ cup fresh mint leaves, finely chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the ginger paste, garlic paste, cumin powder, garam masala, red chili powder, chaat masala, and salt.
2. 2.
   Add the sliced lotus roots to the bowl and mix well, ensuring each slice is coated with the marinade. Let it marinate for at least 30 minutes.
3. 3.
   In a separate bowl, mix the chickpea flour and breadcrumbs.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium heat.
5. 5.
   Take each marinated lotus root slice and coat it evenly with the chickpea flour and breadcrumb mixture.
6. 6.
   Carefully place the coated slices in the hot oil and fry until golden brown and crispy. Remove from the oil and drain on a paper towel to remove excess oil.
7. 7.
   For the mint yogurt sauce, combine the plain yogurt, chopped mint leaves, lemon juice, and salt in a bowl. Mix well until smooth and creamy.
8. 8.
   Serve the crispy lotus root kebabs hot with the mint yogurt sauce on the side.

Treat your ingredients with care...

• Lotus root — Make sure to peel the lotus root before slicing it. It is important to slice the lotus root evenly to ensure even cooking and consistent texture in the kebabs.

Tips & Tricks

• To make the kebabs even crispier, you can double-coat them by dipping them in beaten egg before coating them with the chickpea flour and breadcrumb mixture.
• If you prefer a spicier kick, you can increase the amount of red chili powder or add a pinch of cayenne pepper to the marinade.
• Serve the kebabs immediately after frying to enjoy their crispy texture to the fullest.
• If you don't have access to lotus root, you can substitute it with zucchini or sweet potato for a different twist on the kebabs.
• For a healthier alternative, you can bake the kebabs in the oven instead of frying them. Preheat the oven to 200°C (400°F) and bake the coated kebabs for about 20 minutes, flipping them halfway through.

Serving advice

Serve the nadru kebabs as an appetizer or as part of a larger Indian meal. They can be enjoyed on their own or with the mint yogurt sauce for dipping. Garnish with fresh mint leaves and a squeeze of lemon juice for an extra burst of flavor.

Presentation advice

Arrange the crispy lotus root kebabs on a platter, garnished with fresh mint leaves. Place a bowl of the mint yogurt sauce in the center for dipping. The vibrant green color of the sauce against the golden brown kebabs creates an appealing visual contrast.