Saturday, April 20, 2024

Spicy & Crispy Lotus Stem

By Chef Nilesh Limaye, 29 Jan, 2019 11:39 PM

    A spicy and tasty appetizer

    Lotus stems are used widely in Kashmiri cuisine and Sindhi dishes. Try this dish with an Oriental touch. It is a spicy and tasty appetizer. 


    [ Serves: 2 ]


    • 250 gms lotus stem

    • Oil for deep frying

    • 4 inch ginger

    • 10-12 crushed garlic flakes

    • 3-4 fresh red chillies

    • Salt and pepper to taste

    • 3-4 fresh spring onion sprigs

    • 1 tbsp sriracha-chilli sauce

    To marinate:

    • 2 tbsps corn starch and salt



    • Wash the lotus stem thoroughly in running tap water to remove all the dirt. Cut it into thin slices.

    • In a bowl, add cornfour and salt, add the lotus stem and coat it evenly

    • In a deep fryer or kadhai, golden-fry the lotus stem slices until crisp.

    • In another wok, add oil, and once hot, sauté ginger and garlic. Add fresh red chillies and sauté further. Add 1/4th cup of water and the sriracha-chilli sauce. Adjust seasonings and keep stirring it till it turns thick. Then add the crispy lotus stem and mix well.

    • To serve: In a plate dish, place the crispy lotus stem and garnish with chopped spring onion.

    Photos: Courtesy of Nilesh Limaye, Ujjwala Creations

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