Kamal Kakdi Ke Pakode

Ingredients

·         200 grams lotus stems, thoroughly washed

·         1 cup gram flour (besan)

·         2 tbsps rice flour

·         ¼ tsp carom seeds (ajwain)

·         ¼ tsp turmeric powder

·         ¼ tsp red chilli powder

·         Salt to taste

·         1 tsp chopped ginger

·         1 green chilli, chopped

·         A pinch of baking soda

·         Oil for deep frying

·         Tomato ketchup for serving

Method

1.      Slice the lotus stems thinly.

2.      For the batter, take gram flour in a bowl, add rice flour and mix. Crush carom seeds and add and mix.

3.      Add turmeric powder, red chilli powder, salt, ginger and green chilli and mix.

4.      Add 1¼ cups water and whisk into a smooth batter. Add soda and mix well.

5.      Heat sufficient oil in a kadai. Dip the lotus stem slices in gram flour batter and slide them into the hot oil. Deep fry till golden brown and crisp. Drain on absorbent paper.

6.      Arrange them on a serving platter and serve hot with tomato ketchup.