Kamal kakdi cutlets or Lotus stem cutlets

Ingredients

• 1 cup Peeled, diced and boiled lotus stem
• 1/4 cup Sprouted Kala chana ((Black chickpeas))
• 1 medium Boiled potato
• 2 tablespoon Finely Chopped onion
• 2 tablespoon Finely chopped cilantro leaves
• 1/4 cup Rolled Oats
• 1 teaspoon Coarsely
• 1/4 teaspoon Nutmeg powder (Jaiphel)
• 1 teaspoon Garam Masala Powder ((adjust according to taste))
• 1/2-3/4 teaspoon Red chili powder ((adjust according to taste))
• 1 teaspoon Chaat Masala
• Salt to taste
• 2 tablespoon Oil or Ghee

Instructions

1. 1

   If using fresh lotus stem than peel, wash and dice the stem. Boil the stems until soft and tender. If using frozen than thaw the stems.

2. 2

   Wash sprouted kala chana. Follow link above to make homemade sprouts.

3. 3

   Assemble: rest of the ingredients.

4. 4

   In a food processor or mixer toss all the ingredients (except potato and oil).

5. 5

   Pulse the ingredients couple of times until it looks like a mixture.

6. 6

   Add mashed potato and adjust seasonings. If the dough feels sticky add 1 tablespoon of besan and mix it well.

7. 7

   Shape it like cutlets.

8. 8

   Heat oil in a pan and ...

9. 9

   Cook the kebabs until crispy and evenly brown.

10. 10

    Serve them hot with the chutney of your choice.

11. 11

    A make ahead appetizer, shape and store in refrigerator. When ready to eat, cook and serve warm.