Lotus Stem Tawa-Fry

In this recipe, the beautiful lotus stem is cooked using little oil. The lotus stem becomes tender but remains deliciously crisp and has an unforgettable mildly sweet flavour. Serve this as a snack or side dish.

When you prepare the stem, you need to wash the stem thoroughly to remove any dirt trapped in the hollow tubes.

lotus_stem_tawa_fry

Serves 4 to 6

Ingredients

500g lotus stem, peeled, trimmed, cut into ¼-inch thick roundels, washed and rinsed in lime water

1 teaspoon salt, or to taste

½ teaspoon red chilli powder, or to taste

¼ teaspoon turmeric powder

½ cup/80g rice flour

3 tablespoons fine semolina

Vegetable oil to shallow fry

 Method

  1. Place the prepared lotus stem in a bowl.
  2. Add the salt, red chilli powder and turmeric powder. Mix to evenly coat the stem.
  3. Place the rice flour and semolina in a plate. Mix well.
  4. Coat the lotus stem with the flour evenly.
  5. Heat a griddle or tawa over medium heat. Smear it lightly with the oil.
  6. Working in batches, place the lotus stem on the heated griddle and cook on both sides, until golden, adding some more oil if necessary. Remove to a plate.
  7. Serve hot.
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