How to make Besan Kamal Kakdi -

Lotus stems cooked with masalas and gram flour to make a flavourful dish.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Lotus stem (भें)

Cuisine : Rajasthani

Course : Main Course Vegetarian

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For more recipes related to Besan Kamal Kakdi checkout Kanda Peet Perun, Besan Ke Nimboo, Zhunka, Jain Pitla . You can also find more Main Course Vegetarian recipes like Stir Fried Aubergine Vegetable Jhalfraizee Tamatar Khatta Aloo Gobhi Methi Tuk

Besan Kamal Kakdi

Besan Kamal Kakdi Recipe Card

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Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Besan Kamal Kakdi Recipe

  • Gram flour (besan) 3-4 tablespoons

  • Lotus stem 1 medium

  • Ghee 2 tablespoons

  • Asafoetida a pinch

  • Cumin seeds 1 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder A pinch +

  • Salt to taste

  • Dried mango powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespo

Method

Step 1

Peel and diagonally slice the lotus stem.

Step 2

Heat some water in a non-stick pan, add lotus stem, cover and bring to a boil. Reduce heat and cook for 10 minutes.

Step 3

Heat ghee in a non-stick pan. Add gram flour, mix, reduce heat and sauté till fragrant.

Step 4

Strain the lotus stems into a bowl, reserving the water.

Step 5

Add asafoetida and cumin seeds to the pan and mix well. Add coriander powder, chilli powder and garam masala powder and salt and mix again.

Step 6

Add boiled lotus stems, mix and cook for a minute. Add some of the reserved water and dried mango powder, mix and cook till dry.

Step 7

Add coriander leaves and mix well.

Step 8

Sprinkle some garam masala powder and 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.