How to make Fried Kamal Kakdi -

Lotus flower stems stir fried in a spicy masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus roots (भें / नादरू), Spring onion (हरा प्याज़ )

Cuisine : Fusion

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Sangria Chicken Tricolor Paneer Tikka Bajra Methi ki Poori Tomato Upma

Fried Kamal Kakdi

Fried Kamal Kakdi Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Fried Kamal Kakdi Recipe

  • Lotus roots 2

  • Spring onion 4

  • Ginger 1 inch piece

  • Garlic 7-8 cloves

  • Tomatoes 2 medium

  • Fresh coriander leaves a few

  • Oil plus to deep fry 4 tablespoons

  • Gram flour (besan) 4 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

Method

Step 1

Scrub lotus stems well. Rinse under running water. Peel and slice diagonally. Trim, wash and finely slice spring onions. Peel, wash and finely chop ginger and garlic. Wash and finely chop tomatoes. Clean, wash and finely chop coriander leaves. Heat sufficient oil in a kadai. Lightly fry lotus stems. Drain onto an absorbent paper. When cool, chop them finely.

Step 2

Heat two tablespoons of oil in a pan. Add besan and roast on low heat till fragrant. Remove into a bowl and keep aside. Heat two more tablespoons of oil in the same pan and sauté onion, ginger and garlic till light brown.

Step 3

Add turmeric powder, red chilli powder, garam masala powder and coriander powder. Stir well, add tomatoes. Cook for two minutes and then add roasted besan. Stir well and cook further for five more minutes. Add fried lotus stems and salt. Cover and cook for two to three minutes. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.