By Akshara
October 29, 2026
Lotus stem (bhee or kamal kakdi) chips make for an extraordinarily crisp and sophisticated appetizer that stands out on any festive snack platter. By thinly slicing the stems, boiling them briefly, and tossing them in a fiery peri peri seasoning before air-frying, this modern snack achieves maximum crunch with minimal oil, making it an absolute winner for Diwali 2026.
250g fresh lotus stems (kamal kakdi), peeled and sliced into thin rounds  1 tablespoon olive oil or neutral oil  1 tablespoon peri peri seasoning blend  1/2 teaspoon garlic powder  Salt to taste  1 tablespoon cornstarch (optional, for extra crunch)
Peel and slice the fresh lotus stems into thin, uniform rounds, then boil them in salted water for five minutes before draining and patting them completely dry with a kitchen towel.
Toss the dried lotus stem slices in a bowl with oil, cornstarch, salt, and garlic powder until evenly coated.
Preheat your air fryer to 180C, arrange the slices in a single layer in the basket, and air-fry for ten to twelve minutes, shaking the basket halfway through.
Transfer the hot chips to a bowl, sprinkle generously with peri peri seasoning while still warm, toss well, and let cool slightly before serving.