Lotus stem slices coated in spiced chickpea flour batter and deep-fried until crispy — the most popular street snack of Srinagar made from the iconic lotus of Dal Lake.
Ingredients
500g lotus stem (nadir / kamal kakdi) — peeled and cut diagonally 5 mm thick
1 cup besan (gram flour)
1/2 tsp Kashmiri red chilli powder
1/2 tsp fennel powder
1/4 tsp dry ginger powder
1/4 tsp turmeric
1/2 tsp cumin seeds
Salt to taste
Water — to make a thick batter
Oil for deep frying
Method
Soak in cold water 10 minutes. Drain and pat completely dry.
Peel the lotus stem and slice diagonally into 5 mm slices.
Make batter: combine besan, Kashmiri red chilli powder, fennel powder, ginger powder, turmeric, cumin seeds and salt.
Add water gradually whisking until a thick coating batter forms.
Heat oil for deep frying on medium.
Dip lotus stem slices in batter coating thoroughly. Shake off excess.
Fry in batches on medium heat for 3 to 4 minutes per side until deep golden and completely crispy.
Drain on paper towels. Serve immediately with green chutney.