Kamal Kakdi Ke Koftey | Lotus Stem Veg balls


Kamal Kakdi Ke Koftey, Lotus Stem Veg Meatballs, Oddy Uniwraps Food Wrappy Paper, Soak extra oil from fried food, Makes food healthier, Healthy Food Tip


For Kofta:

  • 1 kg Kamal Kakdi or Lotus Stem
  • 2 medium Potatoes,  peeled
  • 6  tsp Besan or Chickpea Flour
  • 1/2 tsp Anardana or Dried pomegranate powder
  • Salt to taste
  • Red Chilli Powder
  • Green Chillies, chopped
  • ½ tsp Dry Coriander Seeds

For Gravy

  • 5 Ripe Tomatoes
  • 6-8 Cloves Garlic
  • 1 inch Ginger Root
  • Green Chillies
  • 3 tbsp Ghee or Clarified butter
  • 1 tsp Cumin seeds or Jeera
  • Salt to taste
  • ½ tsp Turmeric Powder
  • Red Chili Powder to taste
  • ½ tsp Garam Masala
  • 5 Cashews soaked in water and ground to a paste
  • Fresh Coriander Leaves to garnish
  • Fresh Cream (optional) to garnish

This is one of the best recipes in India and is healthy in all aspects. Serve this with chapatti for an explosion of taste.


  • Wash and scrape off the skin of lotus stem and cut the ends. Wash again after cutting the sides.
  • Grate the lotus stem in a bowl. Also grate two potatoes with it.
  • Add to the grated vegetables some chickpea flour and  salt.
  • Also add red chili powder, turmeric powder and Anardana.
  • Add chopped chilies and Coriander seeds.
  • Mix everything with your hands so that it starts to stick together You are looking for a thick batter like consistency. You can add a tsp of besan to make the batter thicker. You don’t need water as the lotus stem and potatoes will have enough water to bind it together.
  • Make small balls, smaller than golf sized balls. Place them on a tray.
  • Fry them in hot oil till brown.
  • Place them on a tray lined with  Oddy Uniwraps Food Wrapping Paper which will absorb all the extra oil from the koftas and make them more crispier.
  • For the gravy place tomatoes, ginger garlic and red chilies in a blender and make a smooth puree.
  •  In a wok or pressure pan add Ghee or clarified butter.
  • Add Cumin seeds and let them crackle.
  • Add tomato puree.
  • Add salt, turmeric powder and red chilli powder and let it reduce till you see ghee separating the masala.
  • Add Cashew paste and combine.
  • Add little water and let it simmer for 5 minutes.
  • Add koftas and continue to simmer or another 5 minutes.
  • Finish with Garam Masala, Fresh Cream and Fresh Coriander Leaves.
  • Serve hot with Paranthas or Roti.
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