Master Making Fried Lotus Stem In 6 Easy Steps

Fried lotus stem is a delicious and crunchy snack that highlights the unique texture and flavor of the lotus root. Typically sliced into thin, crisp rounds, the lotus stem is coated in a spiced gram flour batter and deep-fried until golden brown. The result is a delightful contrast between the crispy exterior and the slightly chewy interior.

Here's a simple and delicious recipe for fried lotus stem. This dish makes for a crunchy snack or appetizer.

1. Ingredients

- 250g lotus stem (fresh or canned)

- 1 cup gram flour (besan)

- 2-3 tablespoons rice flour (for extra crispiness)

- 1 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon turmeric powder

- 1 teaspoon cumin powder

- 1/2 teaspoon garam masala

- Salt, to taste

- Water (as needed)

- Oil (for frying)

- Fresh coriander leaves (for garnish, optional)

- Lemon wedges (for serving, optional)

2. Instructions

Step 1- Prepare the Lotus Stem:

- If using fresh lotus stem, peel it and slice it thinly (about 1/4 inch thick). Rinse thoroughly and soak in water to remove any dirt. If using canned lotus stem, drain and rinse well.

Step 2- Make the Batter:

- In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, cumin powder, garam masala, and salt. Mix well.

- Gradually add water to the mixture, stirring until you achieve a smooth, thick batter that can coat the lotus stem slices.

Step 3- Coat the Lotus Stem:

- Dip each slice of lotus stem into the batter, ensuring they are evenly coated.

Step 4- Heat the Oil:

- In a deep frying pan or kadai, heat enough oil for deep frying over medium heat. You can check if the oil is ready by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is hot enough.

Step 5- Fry the Lotus Stem:

- Carefully add the coated lotus stem slices to the hot oil in batches, being cautious not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes.

- Remove the fried lotus stem with a slotted spoon and drain on paper towels to absorb excess oil.