Crispy chili garlic lotus stem is a lip-smacking Indo-Chinese starter / appetizer dish. Thinly sliced lotus stem are deep fried until crisp and further tossed with stir-fried minced garlic, chilies, red bell peppers and sauces . You can Air fry or bake the lotus stem roundels to make it guilt-free.
Kamal Kakdi also called as lotus stem is an edible rhizome of lotus plant and is used as vegetable in salads , is deep fried or stir fried and often pickled. It is fibrous , has a crunchy texture with mildly sweet , water chestnut like flavor . Cut sections reveal a visually appealing display of symmetrically arranged air canals (holes) traversing all along the length of the root. Lotus roots have been found to be rich in dietary fibre, vitamin c, potassium, thiamine, riboflavin, vitamin B6, phosphorus, copper , and manganese, while very low in saturated fat.
We can make many healthy and delicious dishes using such less known or probably it would be right to say, the forgotten ingredients. Next, i would love to try my hands on Karunai Kizhangu Masiyal , a healthy and delicious South Indian yam mash from my co-blogger, Priyas's space.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 2
Ingredients:
250 grams lotus stem / Kamal Kakdi
2 tablespoon cornflour
2 green chilies, finely chopped
8-10 garlic cloves, minced
1/2 cup finely chopped colored bell peppers
2 tablespoon oil + for deep frying
1 tablespoon black pepper powder
1 tablespoon toasted sesame seeds
Salt to taste
Method:
- Wash the lotus stem thoroughly under running water.
- Peel it using a vegetable peeler.
- Slice into equal sized thin roundels.
- Wash the roundels in a bowl full of warm water to get rid of all impurities and mud if any.
- Pat dry using a kitchen towel.
- Transfer the roundels to a bowl. Add 1 tablespoon cornflour, 1/2 tablespoon black pepper and salt to it and give a good toss.
- Heat enough oil in a wok and deep fry the seasoned lotus stem roundels until they become crisp and golden brown in color. It may take 3-4 minutes per batch to fry. Alternatively, you may Air fry the lotus stem roundels at 180 degrees Celsius for 4-5 minutes
- Once you have deep fried all the lotus stem, remove excess oil from the wok, leaving behind just 1 tablespoon oil in the wok.
- Add minced garlic to it and fry until crisp and golden brown. Reserve 1 teaspoon of this fried garlic for garnishing.
- Add finely chopped colored bell peppers.and chopped chilies and stir fry on medium to high flame for 1-2 minutes.
- Lower the flame and add the sauces, red chili sauce, tomato sauce and soy sauce to it and give a quick stir.
- Take remaining 1 tablespoon cornflour in a bowl with little water and make a lump-free slurry. Pour this slurry into the bell pepper sauce mixture and cook while continuously stirring.
- Next, tip in our deep fried lotus stem and season with salt and remaining black pepper powder. Mix lightly so as to coat the sauces very well with the lotus stem.
- Put off the flame, serve the crispy chili garlic lotus stem in a plate.
- Top it with toasted sesame seeds and our reserved deep fried garlic. You may also use spring onion greens for garnishing the dish.
I hope you would love trying out this delicious Crispy Chili Garlic Lotus Stem. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post.
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See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !
Happy Cooking !
Happy Eating !
Regards
Poonam Bachhav
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