Kamal Kakdi ke Pakode- delicious crisp batter coated fritters made with lotus stem
Kamla kakdi / Bhee/ Lotus stem is a edible root of Lotus Plant which is grown in muddy ponds and lakes. It is totally vegetarian and very healthy tuber. It is very high in dietary fiber so good for digestion. Helps to reduce cholesterol and high blood pressure. It is loaded with Vitamin C which boost our immunity. It is also rich in copper and Iron.
Lotus stem is used mainly in Indian, Chinese, Japanese’s cooking . So many Variety of snacks , stir fries and soups are made with this healthy root. In India Sindhis and Kashmiris makes so many delicious dishes with kamal kakdi.
Kamal kakdi ke pakode is a favorite recipe from Sindhi cuisine , there are many versions of making bhee pakoda’s. Some make stuffed pakoras and some just batter coat and deep fry it , both ways it taste delicious.
For making Bhee ke pakora try to get tender bhee, don’t make pakoda with too dry and old kamal kakdi as it may be too chewy and fibrous. We first have to slice it thinly and then boil it in slightly salted water till half done. then we smear a chutney paste over the boiled slices or between 2 slices to make a chutney sandwich
Make a batter with gram flour, rice flour and basic Indian spices. Now dip the lotus stem slices in the batter and deep fry till done. You can half fry them and refry when you want to serve. Double frying make them extra crisp.
Quick version– If you are in hurry and don’t want to make chutney then just sprinkle some salt, chili powder, jeera powder and lemon juice or chat masala over the slices and mix well , rest for 5 minutes and then dip in the batter and fry
You can also try these recipes-
Kamal Kakdi ke Pakode
- 4 Lotus Stem/ Kamal kakdi
- 1 cup Gram flour / Besan
- 2 tbsp Rice Flour / Chawal Ka Atta
- To taste Salt / Namak
- pinch Asafoetida / Hing powder
- 1/4 tsp Red Chili Powder/ Laal Mirch
- pinch Turmeric Powder / Haldi Powder
For The Chutney
- 1 cup Fresh Coriander / Cilantro / Hara Dhaniya
- 2 tbsp Fresh Mint / Hara Pudina
- 3 Green Chillies / Hari Mirch
- 1/4 inch Ginger / Adrak
- 1 tsp Mango Powder / Amchoor Powder
- 1/4 tsp Cumin Seeds / Sabut Jeera
- to taste Salt / Namak
- Lightly Scrape the lotus stem to clean them.
- Now wash them well under running water and if possible soak them in water for some time so the lotus root holes become clean.
- Now slice them thinly either in roundels or in slanting way.
- Boil the slices in water till they are half done, add some salt in the water before boiling.
- Drain the boiled lotus root slices in a colander to drain the water completely.
- Spread on a cloth for 5 minutes to absorb the water.
- In a bowl add gram flour, rice flour , salt, asafoetida, turmeric and chili powder and 1 tsp of hot oil ,mix and add water to make a medium thick batter of pouring consistency.
- In the mixer jar add coriander, mint and all the ingredients listed in chutney and grind to make a thick paste.( Instead of mango powder you can add lemon juice )
- Method 1- Now add this chutney in the boiled lotus stem slices and mix well, cover for 5 minute to marinate.
- Method 2- Take 2 slices of boiled lotus stem and apply chutney between the 2 slices and make a sandwich. Repeat the process with all the slices.
- Dip the slices in the batter and deep fry in hot oil from both the sides till golden and crisp
- (You can also remove them half done and refry when you want to serve.)
- Drain on a paper napkin to absorb the extra oil.
- Serve hot with ketchup or green chutney.
- Enjoy !