Lotus Stems Cutlets

Lotus Stems Cutlets

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Servings: 4
Calories: 309


  • 9 oz Lotus stems kamal kakri
  • 1 oz Arrowroot araroht
  • Salt to taste
  • 1 1/4 oz Ginger adrak, grated
  • 1/2 tsp Red chilli powder optional
  • 3 1/2 floz Vegetable oil for frying


  • Scrape the lotus stems and cut the ends. Wash thoroughly under running water, ensuring that no mud remains in the stems.
  • Grate the lotus stems; mix with arrowroot, salt, ginger, and red chilli powder.
  • Divide the mixture into six equal portions and shape each into flat round cutlets.
  • 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.
Calories: 309 kcal
Carbohydrates: 19 g
Protein: 2 g
Fat: 26g
Saturated Fat: 4 g
Trans Fat: 1 g
Sodium: 31 mg
Potassium: 397 mg
Fiber: 4 g
Sugar: 1 g
Vitamin A: 74 IU
Vitamin C: 29 mg
Calcium: 34 mg
Iron: 1 mg
Cuisine Indian
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