Lotus stem fritters/kamal kakdi/bhee ke pakode Recipe

Cooking Directions

• STEP 1.Peel and slice the lotus stems into thin rounds.
• STEP 2.Prepare a batter by mixing gram flour, rice flour, red chili powder, turmeric powder, salt, and water.
• STEP 3.Dip the lotus stem slices into the batter, ensuring they are well coated.
• STEP 4.Heat oil in a deep pan and deep-fry the coated lotus stem slices until golden brown and crispy.
• STEP 5.Remove the fritters from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with mint chutney or ketchup.
• STEP 7.Enjoy the crispy and flavorful lotus stem fritters!

Cooking Tips

• Make sure to slice the lotus stems thinly for even cooking and a crispy texture.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• You can add a pinch of baking soda to the batter for extra crispiness.
• To make the fritters healthier, you can shallow fry them instead of deep-frying.
• Store any leftover fritters in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Lotus stem fritters are best served hot and crispy.
• They can be enjoyed as a snack or appetizer.
• Serve them with mint chutney, ketchup, or any other dipping sauce of your choice.
• Leftover fritters can be reheated in the oven or air fryer to regain their crispiness.
• Avoid storing them for too long as they may lose their texture.