Lotus Stem Honey Crunch

Indulge in the tantalizing combination of crispy lotus stem slices delicately coated in the rich sweetness of honey. This recipe is from FoodFood TV channel.

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Lotus Stem Honey Crunch

Lotus Stem Honey Crunch

Main Ingredients Lotus stems (bhen/bhee, bhein), Honey
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg


  • 250 gms lotus stems (kamal kakdi/bhein), scrubbed clean 
  • Salt to taste
  • 1 tablespoon cornflour
  • 2 tablespoons oil + to deep fry
  • 6 dried Kashmiri red chillies
  • 3 tablespoons tomato ketchup
  • 3 tablespoons honey
  • 3-4 stalks of spring onion greens
  • 1 teaspoon vinegar


  1. Heat sufficient oil in a kadai.
  2. Cut lotus stems into thin diagonal slices and put them in a bowl. Add salt, cornflour and mix well.
  3. Slide these into hot oil, taking care not to crowd the kadai, and deep fry till crisp and golden. Drain on absorbent paper.
  4. Roughly chop red chillies and remove seeds. 
  5. Heat 2 tablespoons oil in a non stick wok, add red chillies and sauté. Add tomato ketchup, honey and salt and mix. 
  6. Chop spring onion greens.
  7. Add fried lotus stems to the sauce and toss.  Add vinegar and mix. 
  8. Transfer into a serving dish, garnish with spring onion greens and serve hot.


Nutrition Info

Calories 573
Carbohydrates 69.3
Protein 5.2
Fat 30.5
Other Fiber Vitamin C- 55mg