Kahwa-Spiced Nadru Tikki (Lotus Stem Patties)

A traditional Kashmiri delicacy reimagined. Crisp lotus stem patties infused with kahwa’s saffron-cardamom warmth, paired with a cooling yogurt-mint dip. These golden discs are aromatic, light, and elegant enough for any gourmet table.

Ingredients: For Tikki

• 2 cups lotus stem (nadru), boiled and grated
• 2 medium potatoes, boiled and mashed
• 2 tbsp kahwa blend (diluted with 2 tbsp warm water)
• 1 green chili, finely chopped
• 2 tbsp fresh coriander leaves, chopped
• ½ tsp fennel powder
• ½ tsp dry ginger powder (sonth)
• ¼ tsp black pepper powder
• 2 tbsp rice flour (for binding)
• Salt to taste
• Oil for shallow frying

For Yogurt-Mint Dip

• ½ cup yogurt (whisked)
• 1 tbsp fresh mint leaves, chopped
• 1 tsp kahwa blend (diluted with 1 tbsp warm water)
• Pinch of saffron strands

Method

In a mixing bowl, combine grated lotus stem, mashed potatoes, diluted kahwa, chili, coriander, and spices.

Add rice flour for binding, mix well, and shape into small patties.

Heat oil in a pan and shallow fry the patties until golden and crisp on both sides.

For the dip, mix yogurt, mint, diluted kahwa, and saffron until smooth.

Serve patties hot with the dip, garnished with pomegranate seeds for a Kashmiri touch.

Flavour Profile: Crisp, spiced, floral, slightly sweet, and earthy.

Unique Features & Benefits

Inspired by traditional Kashmiri cuisine. Kahwa enhances the warming spice profile naturally.

Lotus stem adds crunch, fiber, and nutrition. Light, elegant starter with cultural depth.

Nutritional Value (per 2 patties + dip)

Calories: ~180 kcal

Protein: 5 g

Carbs: 22 g

Fat: 8 g

Fiber: 4 g