Methi and Lotus Root Salad (Fenugreek & Lotus Root Salad) Recipe

 
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Methi and Lotus Root Salad (Fenugreek & Lotus Root Salad)
How to make Methi and Lotus Root Salad (Fenugreek & Lotus Root Salad)
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

A healthy and delicious salad full of veggies with a tangy bit of lemon and spice along with the creamy layer of yoghurt.

Ingredients of Methi and Lotus Root Salad (Fenugreek & Lotus Root Salad)

  • 2 Sticks Lotus root (peeled) , sliced
  • 2 Tbsp Corn flour
  • For deep frying Oil
  • 2 Guavas, sliced
  • 1/2 Kg Cooked potatoes, peeled
  • For dressing:
  • 1 Bunch Methi, chopped
  • 2 Tbsp Mint, chopped
  • 2 tsp Sugar
  • 1 tsp Red chilli powder
  • 2 Tbsp Cooked chickpeas
  • 2 Tbsp Oil
  • 2 Tbsp Salt and Pepper
  • 2 Tbsp Lemon juice
  • 3 Tbsp Yoghurt

How to Make Methi and Lotus Root Salad (Fenugreek & Lotus Root Salad)

  • 1.Sprinkle lotus stem with salt.
  • 2.Set aside for 15 minutes. Rinse. Pat dry.
  • 3.Coat with corn flour and deep fry until crisp. Drain.
  • 4.Combine guavas and potatoes. Season.
  • Prepare the dressing:
  • 1.Blend methi, mint, sugar, chilli powder, chickpeas and oil together.
  • 2.Season with salt and pepper. Sharpen with lemon juice.
  • 3.Whisk in yoghurt and serve with salad.
Key Ingredients: Corn flour, Oil , Guavas, Cooked potatoes, Methi, Mint, Sugar, Red chilli powder, Cooked chickpeas, Oil, Salt and Pepper, Lemon juice, Yoghurt

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