Who doesn’t like chips…but whenever we think of chips we only remember potato chips. Today I made Lotus Stem Chips and believe me it came out so tasty. As such lotus stem is naturally crunchy…preserving it by adding the flour, the spices have done the magic of enhancing the taste.
There are two methods by which the chips can be prepared. First one is instant chips made by using the flour & spices and the other one is by sun drying the chips.
Lotus stem also called as Kamal kakri in India is an edible part of lotus plant. It is crunchy and found under water. It is often prepared as sabzi by stir frying or cooked in gravy.
Lotus stem is a good source for dietary fiber and minerals like copper, zinc, magnesium, and manganese. Also it has high content of vitamin C which helps in increasing the immunity of the body.
- Lotus stem – 2(each 5 to 6” long)
- Refined flour/maida – 2 tsp
- Cornflour – 1 tsp
- Salt – to taste
- Red chilli powder – ½ tsp
- Chat masala – 1 tsp
- Garlic powder(optional) – ½ tsp
- Oil – to fry
- Water – 2 cups
- Wash the stem properly to remove the mud and dirt.
- Cut into circle/chips of approx 3 mm thickness. The chips should not be thick or else the chips will become soft after frying. Best is using a chips slicer.
- WE will be using half the quantity for method 1 & remaining half for method 2.
- Sprinkle some salt & red chilli powder over the chips and mix.
- In a bowl take both the flour.
- Add 2 tsp of water, salt, red chilli powder and chat masala.
- Mix properly. It should be in the form of paste.
- Add the chips to the paste and mix properly so that the paste is uniformly coated over each chip.
- Heat oil in a pan/kadhai.
- Fry the chips by adding one chip at a time to avoid sticking to each other. If they stick to each other it will be difficult to separate them and it will not cook properly.
- Fry on medium flame till golden color.
- Remove from oil and serve hot.
- Boil 2 cups of water in a pan.
- Add 1 tsp of salt to the boiling water. Simmer the flame while adding the salt.
- Add the sliced chips to the boiling water and put the flame on high.
- You can also add ½ tsp of turmeric powder to the water to give a nice color to the chips.
- Boil the chips for 15 mins.
- Drain the water and dry the chips in the sun.
- Once completely dried the chips are ready to fry.
- Remember that the oil used for frying should not be too hot otherwise it will immediately burn the chips.
- The chips prepared by this method are so crunchy and tasty…very different in taste.
- Sprinkle some red chilli powder & chat masala and mix.