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Fried Lotus Stems with Chutney Recipe

Fried Lotus Stems with Chutney
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
  • Medium

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:

1.
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:

1.
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:

1.
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.

Key Ingredients: lotus stems, oil, salt, curd, hung curd, walnuts, kashmiri red chilli powder, Salt, curd, hung curd, mooli, kashmiri red chilli powder, green chillies , shahi jeera, Salt

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