By Akshara
July 23, 2026
Transforming tough, fibrous lotus roots into delicate, golden crisps is one of the most rewarding culinary experiments you can bring to your snack table. Known locally as bhee, bhi, or nadru, lotus stems possess a unique, earthy flavour profile that absorbs spices brilliantly once dehydrated and fried to absolute perfection. Beyond their incredible texture, lotus roots are rich in dietary fibre, vitamin C, and essential minerals, making these chips a fantastic, nutrient-dense alternative to traditional heavy potato crisps.
250g fresh lotus stem (bhee), peeled and washed  Vegetable oil for deep frying (or option to air fry)  1 teaspoon Kashmiri red chilli powder  1/2 teaspoon chaat masala  Salt to taste
Slice the peeled lotus stem paper-thin using a sharp mandoline slicer, ensuring the rounds are uniform in thickness for even cooking.
Soak the sliced lotus stem rounds in ice-cold water for twenty minutes to draw out excess starch, then pat them completely dry using a clean kitchen towel.
Heat the vegetable oil in a deep frying pan over medium-high heat, then drop the dry lotus slices into the hot oil in small batches.
Fry the chips until they turn golden and crisp, then drain them on paper towels and toss immediately with red chilli powder, chaat masala, and salt while still hot.