Lotus Stem Honey Crunch Lotus stems cooked with honey and spring onion greens. This recipe is from FoodFood TV channel By Sanjeev Kapoor 12 Jul 2023 in Recipes Course New Update 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 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 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. 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. 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 #Cornflour/ corn starch #Honey #Lotus stems (bhen/bhee) #Oil #Salt #Spring onion greens #Tomato ketchup #Vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article