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Fried Lotus Stems with Chutney  star_red.pngstar_red.pngstar_red.png

Fried Lotus Stems with ChutneyFried Lotus Stems with Chutney

Chef

:Sita Raina, Theatre Personality

Recipe Servings

:4

Recipe Cook Time

:30 Minutes
..................................................................

Deep fried and crisp, lotus stems are served with walnut or radish chutneys.

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Ingredients

  • For Lotus Stems:

    lotus stems - finely sliced

    Oil - for deep frying

    salt - to taste


    For Walnut Chutney
    :

    4 tsp curd

    1 cup hung curd

    7-8 walnuts

    Pinch of Kashmiri red chilli powder

    Salt - to taste


    For Mooli Chutney :

    2 tsp curd

    1 cup hung curd

    3-4 Tbsp grated mooli

    Pinch of Kashmiri red chilli powder

    1/2 tsp green chillies - chopped

    1/2 tsp shahi jeera

    Salt - to taste

Method

For Lotus Stems:

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.


For Walnut Chutney
:

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.


For Mooli Chutney
:

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.

How to make : Fried Lotus Stems with Chutney

Deep fried and crisp, lotus stems are served with walnut or radish chutneys.



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