North India
Lotus stem chips
Lacy kamal kakdi slices fried crisp and dusted with chaat masala. Pretty enough to frame.
40 minTime
2 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original183kcal
2 gprotein
4 gfibre
40minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Peel the lotus stems and trim the ends. Slice thinly on a slant, about 2 mm.
- 2Rinse under running water, pushing out any mud from the holes, then soak in water with lemon juice for 10 minutes.
- 3Drain and dry very well on towels.
- 4Toss with cornflour, rice flour and half the salt.
- 5Heat the oil in a kadai, no more than half full, to 170°C. Fry small batches for 3 to 4 minutes, stirring.
- 6Drain and toss with chilli, chaat masala and the remaining salt. Let the oil recover between batches and never leave it.
Serve it like this
Serve in a shallow plate with a squeeze of lemon and a few coriander leaves.
