Nadru kabab

This exotic starter is an absolute treat for the vegetarian foodie. The meaty texture of lotus stem is a perfect substitute to any meat. Also called nadru or kamal kakdi, lotus stem has a mild sweet flavor and is liberally used in the Kashmiri kitchen. The bold flavors are that of fennel, ginger powder, cardamom and asafoetida while a gentle heat comes from the Kashmiri chili powder. Make sure the mashed up nadru is not watery, or the kababs will break on frying. If you feel the mixture is not binding well cook in in a pan to evaporate the moisture and add some dry roasted beasn.

Lotus stem (Image source)

Ingredients: Makes 6-8
1 lb lotus stem
1/2 cup roasted chana dal
Pinch asefoetida (hing)
1 large onion thinly sliced
1 tbsp each chopped ginger and garlic
2 green chilies
1/2 tsp mint powder
Juice of 1 lime
Salt to taste
1 tbsp oil + extra for frying
Dry Spices
1/2 tsp dry ginger powder
1/2 tsp fennel powder
2 green cardamom pods powdered
1/4 tsp cinnamon powder
Kashmiri chili powder to taste

1. Wash the lotus stems well. Peel and slice into 1/2 inch thick slices. Wash again. Cook in boiling water till tender about 15 minutes. Or pressure cook for 5-7 minutes. Once the stem starts to  turn lighter in color and can be smashed easily on pressing, consider it cooked. Drain, cool and mash well. 
2. In a pan heat 1 tbsp oil and add pinch asefoetida. Add the sliced onions and fry. When they turn a little pink add the ginger, garlic and green chilies. Continue frying till onions turn light golden brown.
3. Add the roasted chana dal and all the spices listed under 'dry spices'. Roast stirring continuously for a minute. Remove from heat and cool a little. Grind this mixture till you get a coarse powder. 
4. Add this powder to the mashed lotus stem along with salt, mint and lime juice. Mix thouroughly and shape into small kababs. 
5. Shallow fry or deep fry till golden on all sides. Serve hot.