Kamal Kakdi ke Pakode
Kamal Kakdi ke Pakode- delicious crisp batter coated fritters made with lotus stem
Servings: 5 person
Ingredients
- 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
Instructions
- 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 !