Nadru Goolar
by Palak Rajput
27 Jan 2011
This recipe has been viewed 14710 times
Nadru Goolar, it is kebab made up of lotus steam and stuffed with figs.
Nadru Goolar recipe - How to make Nadru Goolar
Preparation Time: Cooking Time: Total Time:
Makes 8 to 10 kebabs
For The Covering
1 kg boiled lotus stem (kamal kakdi/ bhein)
2 tbsp oil
a pinch of asafoetida (hing)
2 tsp ginger (adrak) paste
2 tsp green chilli paste
few saffron (kesar) strands
1 tsp chilli powder
2 tbsp dried ginger (soonth) powder
3 tbsp fennel seeds (saunf) powder
salt to taste
1 cup besan (bengal gram flour)
For The Stuffing
250 gms dried figs (anjeer)
1 tsp lemon juice
Other Ingredients
ghee for cooking
Method
For the Covering
For the Stuffing
How to Proceed
For the Covering
- For the Covering
- Grind the lotus stem in to smooth puree. Keep aside.
- Heat the oil in a pan, add the asafoedita, and half the quantity of finely chopped ginger and green chillies. Mix well and saute for a minute on a medium flame.
- Add the lotus stem puree, saffron, chilli powder, dried ginger powder, fennel powder and salt and mix well. Cook on a medium flame till the mixture becomes dry.
- Add the besan, mix well and cook for 5 minutes.
- Divide into equal portion and keep aside.
For the Stuffing
- For the Stuffing
- Soak the figs in water till they become soft and fluffy, chop the figs.
- Combine the figs, remaining ginger and green chilies, salt and lemon juice in a bowl and mix thoroughly.
- Divide the stuffing into equal portion and keep aside.
How to Proceed
- How to Proceed
- Take a portion of the lotus stem mixture, spread it little wide add the one portion of the stuffing, seal and roll it into round shape and flatten it little.
- Heat the ghee in deep non-stick pan and shallow fry the kebabs till it turns golden brown in colour from both the sides.
- Follow the same procedure for the remaining mixture and stuffing.
- Serve hot.
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