Lotus Stem Koftas Recipe

Cooking Directions

• STEP 1.Grate the lotus stems and squeeze out the excess water.
• STEP 2.In a bowl, mix grated lotus stems, besan, ginger-garlic paste, red chili powder, garam masala, and salt.
• STEP 3.Shape the mixture into small balls and deep fry until golden brown.
• STEP 4.In a separate pan, heat oil and add cumin seeds, onions, and tomatoes. Cook until the tomatoes are soft.
• STEP 5.Add turmeric powder, red chili powder, garam masala, and salt. Cook for a few minutes.
• STEP 6.Add water and let the gravy simmer for 10-15 minutes.
• STEP 7.Add the fried lotus stem koftas to the gravy and cook for another 5 minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Make sure to squeeze out the excess water from the grated lotus stems to prevent the koftas from becoming soggy.
• You can add cream or cashew paste to the gravy for a richer taste.
• Adjust the spice level according to your preference.

Storage and Serving

• Lotus Stem Koftas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving and add a splash of water if needed to adjust the consistency.
• Serve hot with naan or rice.