Lotus plant is widely used by the culinary world, and its roots, stem and seeds are utilised in various delicacies. Lotus root, more commonly known as kamal kakdi is a woody, edible root, known for its crunchy texture and sweet taste. Kamal kakdi can be steamed, deep-fried, braised or stir-fried. It can also be used to make chips, which go well with garlic chutney. Moreover, its crispy texture and aromatic taste will satiate your hunger pangs over a cup of coffee or tea.
Kamal kakdi offers a variety of health benefits such as high amounts of dietary fiber, which helps boost digestion and aids in eliminating constipation, while ensuring nutrient absorption through the secretion of gastric juices. Moreover, presence of potassium relaxes the blood vessels and further prevents contraction and rigidity, increasing blood circulation.
Healthy snacking is not supposed to be mundane and bland, and If you are looking for an option that provides nutrients and is tasty, then kamal kakdi chips hit all the right notes. This is the perfect snack to be served at parties and could be paired with several condiments/chutneys.
Step1: Cut the lotus stem into ½ cm thin slices, and let it sit in water for 20 minutes. Drain and dab the slices on a paper towel and ensure that the slices are not muddy.
Step 2: Heat the oil in a frying pan and fry the kamal kakdi slices on low flame. Remember to put a few slices at a time in the pan to avoid overlapping of the slices. Alternatively, you can use an air fryer for this recipe. Preheat it at 200 degree celsius for about 10 minutes and place the lotus stem pieces in it for 15 to 20 minutes, until properly cooked.
Step 3: In a separate bowl, mix the salt, chilli powder, black salt and chaat masala.
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Step 4: Once the slices have been fried (crispy brown texture), let them cool down and toss them in the spice mix.
Step 5: Mix the slices thoroughly with the spice mix and serve.
To add zing to your snacking, you may also prepare garlic chutney by mixing hung yogurt, cream, crushed garlic, salt, pepper, and sugar. You may also make this recipe in ‘stick’ format by cutting kamal kakdi into thick sticks and use peri-peri powder as a spice rub.
Also, remember to leave the chips in open air till they cool down, before serving. In case they are still hot after mixing the spice rub, you may store the left-over chips in an air-tight container for up to 15 days.
That’s all, folks! This snack is super easy to prepare and will help you deal with those hunger pangs in a healthy way.