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Bhein Ke Kebab


Bhein Ke Kebab

Bhein Ke Kebab



Recipe Servings


Recipe Cook Time


Here's the recipe of an ideal party starter. Kebabs made with the distinctive flavors of lotus stems, chana dal and mild spices.


  • Makes 12 cocktail kebabs

    2 large kamal kakri (bhein/lotus stem)-washed and sliced

    1 cup chana daal

    2 black cardamoms-seeds only

    2 tsp ginger-chopped fine

    1 tsp garlic-peeled and chopped fine

    1 tsp salt or to taste green chillies-chopped fine to taste

    2 Tbsp onions-chopped fine

    2 Tbsp coriander-chopped

    2 Tbsp ghee/oil to pan-fry

    Onion rings and lemon wedges to garnish


Place kamal kakri, daal, elaichi, ginger and garlic in a pan with about 1 cup water (should be absorbed by the time it is cooked).

Bring to a boil, lower the heat and cook, covered till soft.

Remove from heat and when cool grind to a thick dough-like paste.

Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1").

Heat the oil in a non-stick frying pan and pan-fry on both sides till brown.

Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side.

You can make kale chane ke kabab in the same way, using only boiled and mashed kala chana instead of bhein and daal.

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Key Ingredients: Lotus Stem, black Cardamom, bengal gram (split), Ginger, Garlic, Onion, Coriander leaves, salt, green chillies, Lemon rind, clarified butter, vegetable oil

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