Who doesn’t love snacks .Those mouth watering sinfully delicious things that we are so passionate about and never feel the guilt of what they may do to our waist lines .No evening tea is complete without them. Every region has its own specialties and it is amazing how the spicy tangy goodies come out of Indian kitchens. We love the deep fried, piping hot snacks straight from the fire.

Here is a recipe to trigger your taste buds.

Ingredients

• Lotus Stem -2 medium size (washed and boiled)
• Split Bengal gram lentil 1 Cup (boiled with all the spices, ginger and garlic)
• Black cardamom seeds -1Teaspoon
• Ginger-2Teaspoons (chopped fine)
• Garlic-2Teaspoon (chopped fine)
• Salt – to taste
• Green chilies-chopped fine to taste
• Onions- 2 tbsp chopped fine
• Coriander- 2 tbsp chopped
• 2 tbsp ghee/oil to pan-fry
• Onion rings and lemon wedges to garnish

Method

Mash Lotus Stem into a nice batter.

Grind the boiled lentil to thick paste without water

Mix the two and make dough.

Add salt, chilies, onions and coriander and form into small flat rounds (about 1″).

Heat the oil in a non-stick frying pan and pan-fry on both sides till brown.

Serve hot garnished with the onion rings a lemon wedges, with green mint chutney.

This mouth watering snack should be eaten immediately but just in case you want to save it for a rainy day, you can keep it in deep freeze, half done and in a reseal able bag.

Take the frozen half done kebabs out and make them come to room temperature, then deep fry again. You can keep them for a day or two.