Kanwal Kakri/Lotus Root/Beh Kabab

Lotus Root a perfect seasonal vegetable full of nutrients and health benefits. We all grew up eating them but our new generation does not really know the taste. So here is a Kanwal Kakri/Lotus Root/Beh Kabab recipe for you all to try and share with everyone. #HappyCookingToYou #FoodFusion

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  • Kanwal kakri/Beh (Lotus root stem) washed 600g
  • Water as required
  • Zeera (Cumin seeds) ½ tsp
  • Sabut lal mirch (Button red chillies) 2
  • Hari mirch (Green chillies) 4-5
  • Podina (Mint leaves) handful
  • Hara dhania (Fresh coriander) handful
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ¼ tsp
  • Lemon juice ½ tbs
  • Besan (Gram flour) roasted 1 tbs
  • Namak (Salt) 1 tsp or to taste
  • Cooking oil for frying


Cut both ends of lotus root & peel with the help of peeler then cut into thick slices.

In bowl,place strainer,add water and lotus roots,wash properly few times,strain & set aside.

In a frying pan,add cumin seeds,button red chillies & dry roast on low flame until fragrant (1-2 minutes).

In mortal & pestle,add roasted spices,crush coarsely & set aside.

In a chopper,add lotus root,green chillies,mint leaves,fresh coriander & chop well.

Add red chilli powder,turmeric powder,lemon juice & chop again.

Add roasted gram flour,salt & chop until well combined.

Add coarsely crushed spices & mix well.

Add more gram flour if required.

Take out in a bowl,take small quantity of mixture & make kababs of equal sizes (makes 8).


Squeeze out excess water from the mixture while making kababs.

Can add more gram flour if required while making kababs.

On a griddle,heat cooking oil & shallow fry kababs on medium flame from both sides until golden brown.

Serve with green chutney & lotus root chips!

Recipe By: Najam us Sehar

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