1 / 250 g (9 oz) Lotus stems (kamal kakri)
2 tbsp (30 g) 1 oz Arrowroot (araroht)
Salt to taste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), grated
1/2 tsp (1 g) Red chilli powder (optional)
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil for frying
2 tbsp (30 g) 1 oz Arrowroot (araroht)
Salt to taste
2 tbsp (36 g) 1 1/4 oz Ginger (adrak), grated
1/2 tsp (1 g) Red chilli powder (optional)
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil for frying
method
1. Scrape the lotus stems and cut the ends. Wash thoroughly under running water, ensuring that no mud remains in the stems.
2. Grate the lotus stems; mix with arrowroot, salt, ginger, and red chilli powder.
3. Divide the mixture into six equal portions and shape each into flat round cutlets.
4. Heat the oil in a shallow pan; deep-fry the cutlets, a few at a time, till they are golden brown on both sides. Serve hot.
2. Grate the lotus stems; mix with arrowroot, salt, ginger, and red chilli powder.
3. Divide the mixture into six equal portions and shape each into flat round cutlets.
4. Heat the oil in a shallow pan; deep-fry the cutlets, a few at a time, till they are golden brown on both sides. Serve hot.
serving amount
serves: 4 - 6
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