| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 cups Lotus Stem Chopped into Roundels
- 1/4 cup Corn Flour
- 4-5 Dried Red Chillies
- 8-10 Garlic Pods
- 2 tbsp Honey
- 2 tbsp Tomato Ketchup
- 1 tbsp Gingelly Oil/Sesame Oil
- 2 tsp White Sesame Seeds
- Salt as needed
- Fresh Coriander Leaves/Spring Onion
Ingredients
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Instructions
- Wash and clean the lotus stem thoroughly in running water, drain off extra water and add corn flour and salt as needed.
- Toss them well so that each roundel is coated with flour well. Dust off any excess flour.
- Meanwhile heat oil for deep frying. Add lotus stem in batches and fry until golden brown.
- Remove from oil and drain excess oil on a tissue paper.
- Make a coarse paste of garlic pods and dried red chillies by adding very little water.
- Heat 1 tbsp Gingelly Oil/Sesame oil in a pan. Add the prepared red chilli garlic paste. Fry for 2-3 mins.
- As the oil begins to separate, add tomato ketchup and cook for a minute.
- Next add honey and salt as needed.
- Finally add fried lotus stem. Quickly toss them well.
- Add sesame seeds on top, remove from heat. Add finely chopped spring onion or coriander leaves.
- Serve hot as an appetizer or as a side dish for any Indo-Chinese or Thai main course.
