Dice couple of fresh lotus roots and steam them in salted boiling water. If you are using frozen lotus roots, microwave a pack for 3-5 minutes to thaw it. Grind it with half an onion, one green chili, an inch of ginger, 3-4 cloves of garlic, and 5-6 whole peppercorns. Add half a teaspoon each of cumin powder, salt, and cayenne pepper. Add a pinch of cinnamon powder. Add juice of half a lime. Refrigerate the mix for an hour.
Preheat the broiler. Whisk an egg. Take the mix out of the refrigerator. Roll into flat balls, dip into the egg, and roll into almond fluor. Pat off the excess fluor. Place it under the broiler and grill it for 3-5 minutes. Remove it as soon as it turns brown without getting charred.
For those of you who do not want to use eggs, you can make flat balls and pan fry it until each side turns golden brown.
Make a dipping sauce as follows: Take a cup of Greek yogurt whisked with quarter cup of finely chopped mint leaves. Add a pinch of cumin powder, cayenne pepper and sea salt.
Preheat the broiler. Whisk an egg. Take the mix out of the refrigerator. Roll into flat balls, dip into the egg, and roll into almond fluor. Pat off the excess fluor. Place it under the broiler and grill it for 3-5 minutes. Remove it as soon as it turns brown without getting charred.
For those of you who do not want to use eggs, you can make flat balls and pan fry it until each side turns golden brown.
Make a dipping sauce as follows: Take a cup of Greek yogurt whisked with quarter cup of finely chopped mint leaves. Add a pinch of cumin powder, cayenne pepper and sea salt.
Serve these delicious kebabs with the yogurt-mint dipping sauce and raw onion and lemon slices. Yummmm.
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