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Fried Lotus Stems Or Kamal Kakdi

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Ingredients
  Lotus roots 2 Large (Long Variety)
  Tomatoes 5 Large, skinned and chopped
  Gram flour 3 1⁄2 Tablespoon
  Turmeric powder 1 Teaspoon
  Ginger powder 1 Teaspoon
  Kashmiri red chili powder 1 Teaspoon
  Garam masala powder 1 Teaspoon
  Coriander powder 1 1⁄2 Teaspoon
  Fresh coriander 2 Tablespoon, chopped
  Salt To Taste
  Peanut oil 1 Tablespoon
Directions

Clean the lotus stems of their brown thin skin and slit them and wash them throughly and cut into 2 1/2" length. Lightly sprinkle with salt and steam them.
After the roots have been steamed, heat oil in a karahi and fry them without browning them. Set aside.
Put 3 tablespoons of oil in a clean karahi and put in the gram flour and toss lightly from side to side until a fragrant aroma arises from it. After a few moments, add the chopped tomatoes, stir for 4 minutes and then sprinkle over the turmeric, chilli,, ginger and garam masalas and a pinch of salt. Lower the flame and cook till the tomato mixture does not taste raw. Gently add the fried pieces of lotus root, mix well and cover and allow to simmer for 4 to 5 minutes. Remove from the fire. The mixture should not be lumpy. Add water only if necessary.
Serve hot, sprinkled with coriander leaves.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried

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4.05
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 751 Calories from Fat 214

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 762.5 mg31.8%

Total Carbohydrates 118 g39.3%

Dietary Fiber 33.7 g134.7%

Sugars 30.6 g

Protein 29 g57.9%

Vitamin A 224.3% Vitamin C 362.3%

Calcium 36.6% Iron 69.1%

*Based on a 2000 Calorie diet

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Fried Lotus Stems Or Kamal Kakdi Recipe