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Bhein Ke Kebab


Bhein Ke Kebab

Bhein Ke Kebab


:Niru Gupta

Recipe Servings


Recipe Cook Time

:30 Minutes

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.

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