Fried Lotus Stems with Chutney Recipe

Overview
Cook Time
Ingredients
Method

How to make Fried Lotus Stems with Chutney

Deep fried and crisp, lotus stems are served with walnut or radish chutneys.

Total Cook Time 40 mins
Prep Time 10 mins
Cook Time 30 mins
Recipe Servings4
Intermediate

Ingredients of Fried Lotus Stems with Chutney

For lotus stems:
lotus stems, sliced
for deep frying oil
to taste salt
For walnut chutney:
4 tsp curd
1 cup hung curd
7-8 walnuts
A pinch of kashmiri red chilli powder
to taste Salt
For mooli chutney :
2 tsp curd
1 cup hung curd
3-4 tbsp mooli, grated
A pinch of kashmiri red chilli powder
1/2 tsp green chillies , chopped
1/2 tsp shahi jeera
to taste Salt

How to Make Fried Lotus Stems with Chutney

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Prepare Lotus Stems:

Heat oil in a vessel and deep fry the stems till crispy brown. Take them out onto tissue paper to remove excess oil. Sprinkle salt over it and serve hot.

Prepare Walnut Chutney:

Grind the walnuts with two tsp of curd in a blender to make a walnut paste. Add the paste to the hung curd with two tsp more of the regular curd. Mix it all together. Then add the chilli powder and salt. Mix again and serve as a chutney or dip.

Prepare Mooli Chutney:

Mix the two curds together in a bowl. Add the mooli, red chilli powder, green chillies and salt. Mix it all together and sprinkle the shahi jeera over and mix again. Serve as a chutney or dip.

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