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Lotus Stem Honey Crunch

Lotus stems cooked with honey and spring onion greens. This recipe is from FoodFood TV channel

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Lotus Stem Honey Crunch
Main Ingredients Lotus stems (bhen/bhee), 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
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Ingredients list for Lotus Stem Honey Crunch

  • 250 grams Lotus stems (bhen/bhee) scrubbed clean
  • 3 tablespoons Honey
  • 1 tablespoon Cornflour/ corn starch
  • 2 tablespoons Oil
  • 6 Kashmiri red chillies dried
  • 3 tablespoons Tomato ketchup
  • to taste Salt
  • 3-4 stalks Spring onion greens
  • 1 teaspoon Vinegar

Method

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