Description
A crispy, tangy, and flavor-packed Indian street food made with deep-fried lotus stem slices topped with creamy yogurt, zesty chutneys, and crunchy garnishes.
Ingredients
Scale
- 250 grams Lotus Stem, thinly sliced
- ½ cup Yogurt, whisked
- 3 tablespoons Tamarind Chutney
- 2 tablespoons Mint Chutney
- ½ teaspoon Roasted Cumin Powder
- ¼ teaspoon Black Salt
- ¼ teaspoon Red Chili Powder
- 2 tablespoons Chopped Coriander Leaves
- 3 tablespoons Pomegranate Seeds
- ¼ cup Sev
- 1 tablespoon Lemon Juice
- 1 teaspoon Chaat Masala
Instructions
- Preheat oil in a deep frying pan over medium heat until it reaches 350°F.
- Whisk yogurt until smooth, and prepare chutneys and spices in separate bowls.
- Line a plate with paper towels to absorb oil after frying.
- Soak sliced lotus stem in ice water for 10 minutes, then pat dry completely.
- Fry lotus stem slices in batches until golden and crisp. Drain on paper towels.
- Place fried lotus stems on a plate. Drizzle with yogurt, tamarind, and mint chutneys. Sprinkle with spices.
- Top with sev, coriander leaves, pomegranate seeds, and lemon juice. Serve immediately.
Notes
- Soak lotus stems in ice water before frying for extra crispiness.
- Use chilled chutneys and yogurt for a refreshing contrast.
- Double-fry for an extra crunchy texture.
- Serve immediately to maintain the crunch factor.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
Keywords: lotus stem chaat, kamal kakdi chaat, Indian street food, vegetarian chaat recipe, crispy lotus stem recipe