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Honey chilli lotus stem (bhe)

Dec-14-2016
Avni Arora
15 minutes
Prep Time
10 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Honey chilli lotus stem (bhe) RECIPE

Best when eaten warm. Very tasty even my kids love it

Recipe Tags

  • Veg
  • Easy
  • Others
  • Frying
  • Snacks
  • Egg Free

Ingredients Serving: 3

  1. Lotus stem- 4 stems peeled and cut into oval shape
  2. Water - 1/2 cup
  3. Cornflour - 3 tbsp
  4. Salt to taste
  5. Red chilli powder to taste
  6. Oil - 2 tbsp
  7. Garlic - 4-5 cloves minced
  8. Dry red chilli - 2
  9. Mustard seeds -1 tbsp
  10. Soya sauce - 1 tbsp
  11. Tomato ketchup - 3-4 tbsp
  12. Honey -2 tbsp
  13. Coriander leaves a handful
  14. Onion - 1 chopped
  15. Sesame seeds - 1/2 tsp

Instructions

  1. In a cooker put water and cut lotus stem. Boil it for 3-4 whistles, drain the water.
  2. In a kadai put oil and heat it. Now put dry red chilli and mustard seeds in it and let it sizzle for a min. Add garlic and fry for a second.
  3. Then add onion and fry till golden. Now lower the heat and add salt, red chilli powder to it.
  4. Now add water to it. Add soya sauce, tomato ketchup and mix well. Bring to boil. Switch off the flame. Keep the mixture in kadai only. Sauce is ready.
  5. In a bowl put boiled lotus stem and coat it with cornflour and mix well.
  6. Heat oil in a kadai and deep fry it on high till golden and crisp. Take it out drain and keep aside.
  7. Now once again boil the sauce and then put fried lotus stem in it. Mix well on high heat
  8. Lower the flame and put honey in it. Mix well on high heat till the sauce thickens and coat all the lotus stem well.
  9. Now take it out on a serving plate. Sprinkle sesame seeds and coriander leaves.
  10. Serve hot.

Reviews (1)  

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Taahira Laiq
Dec-15-2016
Taahira Laiq   Dec-15-2016

is it crispy in texture?

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