Methi and Lotus Root Salad (Fenugreek & Lotus Root Salad) Recipe
How to make Methi and Lotus Root Salad (Fenugreek & Lotus Root Salad)
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A healthy and delicious salad full of veggies with a tangy bit of lemon and spice along with the creamy layer of yoghurt.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings2
- Easy
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.
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