Lotus Root with Chilli & Honey


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1. lotus root should not be very thinly sliced else they become soggy very soon when mixed with gravy.
2.u can half fry these lotus roots , cool & keep them frozen & again fry whenever required 2 save time .

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Preparation Time: 15 mts
Cooking Time: 5mts

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500 gms lotus stem (kamal kakdi / bhein) (peeled and washed properly)
2 tsp cornflour
2 tsp plain flour (maida)
oil for frying
1 tbsp oil
1 tbsp chopped garlic (lehsun)
1 onion , sliced
1 capsicum (jullienes)
1 tbsp honey
1 tsp red chilli paste
4 tbsp tomato ketchup
1 tsp soy sauce
salt to taste


  1. 1. slantly cut the lotus roots & dry with a kitchen towel.
  2. 2. dust with cornflour & maida 2 coat it evenly .
  3. 3. deep fry them in hot oil until golden crispy browm . drain & keep on absorbent paper.
  4. 4. heat oil in a pan. saute garlic in it . add red chilli paste , soy sauce & ketchup. mix well .
  5. 5. add onions & saute a little. add water 2 adjust the consistency.gravy shd b thick just 2 coat all the ingredients.
  6. 6.add salt , fried lotus roots& capsicum & toss well. finally add honey & serve immidiately as a delicious appetizzer.
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This recipe was contributed by rupa_13 on 27 Oct 2000

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