Lotus Stem Chaat

There is a lot that can be done with the Lotus stem. When I was in Vietnam and Hong Kong, I have seen this vegetable included in the recipes of so many dishes. It adds taste and is healthy as well. So, when I came across these fresh and thick lotus stems at the super market, I was keen to use it in my kitchen. If you are looking for something new and sprightly this festive season, the lotus stem chaat is a good option. I have coated and shallow fried the vegetable for obvious reasons but deep frying is also an option if you want to really indulge. Needless to say, but essential to getting this recipe right, one needs to wash the lotus stem well. The way to do it is to let the tap water pass through the hollow lotus stem and clean it out thoroughly. This ensures hygiene and adds to the taste. The Chaat is a versatile dish and the Lotus stem sets it apart as an authentic and unique option. So, go ahead and give the Lotus stem chaat a try. Happy Fooding around.

Lotus Stem Chaat

★ 1 from 1 reviews

• Author: Reetika Mitra
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 20 mins

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Description

There’s more to Lotus than meets the eye

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Scale 1x2x3x

Ingredients

Ingredients For the Chaat :

• 4 Lotus Stems
• 4 Tbsp All Purpose Flour
• 1 Tbsp Rice Flour
• Oil for deep frying
• Salt to taste

Ingredients To Assemble :

• ½ cup thick yoghurt/Dahi, beaten smooth
• ¼ cup chopped Onion
• ¼ cup chopped tomato
• ¼ cup Sev
• ¼ Tsp roasted Jeera Powder
• ¼ Tsp Red Chilli Powder
• 2 Tsp Green Chutney
• 3 Tbsp Tamarind Chutney
• 1 Tsp Chaat Masala
• 2 –3 Tbsp chopped Coriander leaves

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Instructions

1. It is important to was the lotus stems before cutting them. The best way is to hold them under the tap and let the running tap water flow through them from one side to the other. Once cleaned, cut the stems into rounds.
2. Heat oil in a deep bottom pan over medium heat. Dust the wet lotus stems with the flour and rice flour. Sprinkle very little water if needed for binding (about 2-3 Tbsp) Fry them in batches till they are crisp and golden brown in colour. Take out and drain them in paper towels.
3. To assemble the Lotus Stem Chaat, keep all the crispy, fried lotus stems in a large plate or a tray.
4. Sprinkle the chopped onions and tomato, beaten yoghurt/dahi, green chutney,  tamarind chutney.  Sprinkle some roasted jeera powder, red chilli powder and chaat masala. Add very little salt or as required.
5. Lastly garnish with chopped coriander leaves and sev. Serve chaat immediately after assembling.

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Nutrition

• Serving Size: 4