Fried Kamal Kakdi

Ingredients list for Fried Kamal Kakdi

• 2 Lotus roots
• 4 Spring onion
• 1 inch piece Ginger
• 7-8 cloves Garlic
• 2 medium Tomatoes
• a few Fresh coriander leaves
• 4 tablespoons Oil plus to deep fry
• 4 tablespoons Gram flour (besan)
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Coriander powder
• to taste Salt

Method

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.
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.
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.

Nutrition Info