Prep Time:Description
There’s more to Lotus than meets the eye
Scale
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
Instructions
- 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.
- 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.
- To assemble the Lotus Stem Chaat, keep all the crispy, fried lotus stems in a large plate or a tray.
- 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.
- Lastly garnish with chopped coriander leaves and sev. Serve chaat immediately after assembling.
Nutrition
- Serving Size: 4
