kamal kakdi kofta recipe, lotus stem kofta recipe
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kamal kakdi kofta recipe

kamal kakdi ke kofte is one of the delicacies in punjabi cuisine where the tasty lotus stem koftas are dunked in an onion-tomato gravy. 
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: main course
Cuisine: north indian, punjabi
Servings: 4
Author: Dassana Amit

Ingredients

to make kofta:

  • 200 grams kamal kakdi or lotus stem
  • 1.5 cups water for pressure cooking kamal kakdi
  • 2 tablespoons water for grinding kamal kakdi
  • 1 cup besan (gram flour)
  • 1 green chilli - chopped
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon garam masala powder
  • ¼ teaspoon coriander powder
  • salt as required
  • 1 pinch of asafoetida (hing)
  • oil for deep frying, as required

to make kamal kakdi kofta gravy:

  • 235 grams tomatoes OR 3 large tomatoes
  • 120 grams onions OR 1 large onion
  • 9 grams garlic OR 8 small to medium sized garlic cloves
  • enough water for blanching onion, tomatoes and garlic
  • 4 tablespoons oil
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder)
  • 1 pinch of asafoetida (hing)
  • salt as required
  • 2.5 cups water or add as required
  • ¼ teaspoon garam masala powder
  • 2 to 3 tablespoons chopped coriander leaves
  • 2 tablespoons milk or cream - OPTIONAL

Instructions

cleaning and cooking kamal kakdi:

  • take 200 grams kamal kakdi or lotus stem and rinse them very well in running water. use kamal kakdi which are fresh. if they have started to become soft and slimy then don't use them.
  • with a peeler, remove the outer skin of the kamal kakdi.
  • now slice them thinly. you can use a knife or mandoline slicer to slice kamal kakdi.
  • take the slices in a bowl or vessel.
  • add enough water so that all the slices are covered and soak them for 15 to 20 minutes. kamal kakdi has soil or sand lodged in the inner crevices of the stem. so they need to be soaked in hot water so that all the mud and sand dissolves in the hot water. 
  • then again rinse them very well in a colander or strainer in running water. if there is still mud or sand in the crevices, then with wooden skewer or knitting needle remove the sand particles from the crevices. then again rinse the kamal kakdi slices.

pressure cooking kamal kakdi:

  • now take the cleaned slices in a 2 litre pressure cooker.
  • add 1.5 cups water.
  • pressure cook for 4 to 5 whistles on medium flame.
  • when the pressure settles down on its own, remove the lid and check if the lotus stem slices are cooked well. 
  • they should get softened. drain all the water very well and let them cool.

making kamal kakdi kofta batter:

  • then take the cooled kamal kakdi slices in a grinder or blender jar.
  • add 2 tablespoon water and grind to a smooth paste.
  • take the kamal kakdi paste in a mixing bowl.
  • add 1 cup besan (gram flour), 1 green chilli (chopped), ½ teaspoon cumin seeds, ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, ¼ teaspoon coriander powder, salt as required and 1 pinch of asafoetida (hing).
  • mix very well. the batter has to be thick.

frying kamal kakdi kofta:

  • heat oil for deep frying in a kadai.
  • take spoonful of the batter and add in hot oil. the oil has to be medium hot.
  • when one side is light golden and crisp, then turn over and fry the second side on medium flame.
  • fry them till they are crisp and golden. then with a slotted spoon remove the fried koftas.
  • place them on kitchen paper towels. this way fry all the koftas. keep them aside.

making kamal kakdi kofta gravy:

  • in a bowl take enough hot boiling water. place tomatoes, onions and garlic cloves in the hot water. 
  • cover and keep aside for 15 to 20 minutes.
  • after 15 to 20 minutes, drain all the water. chop the tomatoes, onions and garlic roughly and add them in a mixer or blender jar.
  • grind or blend to a smooth paste.
  • heat 4 tablespoons oil in a pan or kadai. keep the flame to a low and then add the tomato-onion-garlic paste. mix very well.
  • the paste splutters a lot, so cover the pan with a lid keeping some open space at one side.
  • when the paste stops spluttering, then remove the lid and continue to saute the masala stirring often.
  • saute till you see oil releasing from the sides.
  • then add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and 1 pinch of asafoetida (hing).
  • next add salt as per taste. mix very well and saute for a minute.
  • then add 2.5 cups water or add as required. these koftas absorb the gravy so keep the gravy on thinner side.
  • mix again very well. simmer on a low to medium flame.
  • overall simmer kamal kakdi kofta gravy for 12 to 14 minutes or till you see some specks of oil floating on top.
  • if you plan to serve kamal kakdi koftas immediately,, then add the koftas to the gravy. if not, then add kofta to the gravy just before serving. do note that the gravy or curry has to be hot before you add the kofta. these koftas absorb the gravy, so add them accordingly when you serve.
  • mix very well.
  • then add ¼ teaspoon garam masala powder and 2 to 3 tablespoons chopped coriander leaves and then switch off the flame. at this step you can also add 2 tablespoons milk or cream. 
  • alternatively while serving kamal kakdi koftas you can garnish with some cream or milk.
  • mix again. if the kofta absorbs all the gravy then you can add some hot water and thin the gravy.
  • serve kamal kakdi kofta gravy with phulkas or chapatis.

Notes

tips for making kamal kakdi kofta recipe:
  1. you can add ½ teaspoon cumin seeds in the oil, before adding the ground tomato-onion-garlic masala paste.
  2. you can also add milk or cream when garnishing.
  3. the kofta absorbs the gravy so keep the gravy on thinner side.
  4. if the kofta absorbs all the gravy then you can add some water and thin the gravy.
  5. cleaning kamal kakdi well is very important. they have soil or sand lodged in the inner crevices. so they need to be soaked in hot water so that all the mud and sand dissolves with the hot water. then they are again rinsed very well in fresh water.
  6. use the kamal kakdi which are fresh. if they have started to become soft and slimy then don't use them.