Lotus stem chips are also known as "Kamal Kakdi chips" in Hindi. With their crunchy texture and delightful flavor, lotus stem chips have gained popularity not only in their place of origin but also internationally among food enthusiasts seeking unique and flavorful snacks.
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Image credit: google
Step 1
Thoroughly wash the lotus stems under running water to remove any dirt or debris. Trim the ends and peel off the outer layer to reveal the crisp inner flesh.
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Step 2
Use a sharp knife or mandoline slicer to thinly slice the lotus stems into uniform rounds.
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Step 3
Once sliced, soak the lotus stem rounds in cold water for 15-20 minutes. This helps remove excess starch and ensures crispiness when frying.
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Step 4
Drain the soaked lotus stem slices and pat them dry with a clean kitchen towel. Season the slices with salt, pepper, chili powder and, chaat masala for added flavor.
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Step 5
Heat oil in a deep fryer or heavy-bottomed pan. Add the seasoned lotus stem slices and fry until golden brown and crispy, about 3-4 minutes per batch.
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Step 6
Once fried, remove the lotus stem chips using a slotted spoon and drain them on paper towels to remove excess oil. Allow them to cool slightly before serving for crispiness.
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Step 7
Serve the freshly fried lotus stem chips hot with your favorite dips, chutneys, or sauces.
Image credit: google
Image credit: google