Kamal Kakri Pakoras
|Rice flour||1 Tablespoon|
|Rice flakes||1 Tablespoon|
|Cumin powder||1⁄2 Teaspoon|
|Chicken masala||2 Teaspoon|
|Oil||200 Milliliter (For deep frying)|
|Sliced lotus root||1⁄2 Cup (8 tbs), sliced|
|Gram flour||1⁄3 Cup (5.33 tbs)|
|Cooking soda||1⁄8 Teaspoon|
Sift the Gram Flour and Cooking Soda into a bowl. Add the Rice flour, Rice Flakes, Salt and Spices and mix well. Add 1 Tbsp of water mix it, until you have a medium thick batter. Allow the batter to rest about 15 min.
Lay the sliced lotus roots between the paper towels to absorb moisture this helps the batter adhere.
In a pan heat oil for deep frying over medium heat.
When the oil is ready, dip the slices into the batter and drain the excess before sliding it into the oil. Fry slowly on medium heat about 2-3 minutes per side. Drain well on more paper towels, sprinkle with salt if desired, and serve hot.