Lotus Stem and Potato Chef: Recipe Servings: 3 Cook Time: 40 minutes Thinly sliced potatoes and lotus stem cooked in a variety of masalas. Ingredients 7-8 potatoes (peeled)
2 tbs desi ghee
4 chopped green chillies
2 tsp cinnamon powder
5-6 lotus stems
2 tbs chopped coriander leaves
10 cloves garlic (finely chopped)
2 tbs gram flour
1 tsp amchoor powder
1 tsp black cardamom powder
1 tsp green cardamom powder
1 tsp black pepper powder
Water Method Cut potatoes into very thin slices. Soak them in water for sometime and then boil in salt water. Drain and keep aside.
Peel and cut lotus stems into diagonal pieces and keep in water for sometime. Boil in salt water and drain.
Take ghee in a pan, add garlic. Once the garlic turns brown, add green chillies and gram flour and saute.
Add salt, coriander leaves, amchoor powder, cinnamon powder, black cardamom powder, green cardamom powder and black pepper powder. Add the potatoes and lotus stems. Garnish with chopped coriander leaves and serve hot. Key Ingredients: Potatoes
raw mango powder