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Fried Kamal Kakdi

Lotus flower stems stir fried in a spicy masala. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Lotus roots, Spring onion
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg
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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

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  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

Calories 820
Carbohydrates 52.4
Protein 11.1
Fat 62.7
Other Fiber Zinc- 3.7mg
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