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Bhein Ke Kebab

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Bhein Ke Kebab
  • Recipe Servings: 12
  • 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


  1. 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).
  2. Bring to a boil, lower the heat and cook, covered till soft.
  3. Remove from heat and when cool grind to a thick dough-like paste.
  4. Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1").
  5. Heat the oil in a non-stick frying pan and pan-fry on both sides till brown.
  6. Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side.
  7. You can make kale chane ke kabab in the same way, using only boiled and mashed kala chana instead of bhein and daal.