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Home / Recipes / Honey, Chilly Lotus Stem

Photo of Honey, Chilly Lotus Stem by Meera Girdhar at BetterButter
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Honey, Chilly Lotus Stem

Dec-16-2015
Meera Girdhar
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Honey, Chilly Lotus Stem RECIPE

Aren't you fed up with serving starters made up of Paneer or potatoes. Now you can surprise your guests with this starter with crunchy, fibrous and different feel.

Recipe Tags

  • Veg
  • Others
  • Chinese
  • Snacks
  • High Fibre

Ingredients Serving: 4

  1. 2 Medium size lotus stem (clean and wash nicely)
  2. 2 Tablespoon cornflour
  3. salt according to taste
  4. For Sweet and Hot Sauce :
  5. 1 Teaspoon oil
  6. 1 Tablespoon chopped garlic
  7. 1 Teaspoon chopped red chilly or chilly flakes
  8. 1 tablespoon honey
  9. 1 Tablespoon tomato sauce
  10. 1 tea spoon soya sauce
  11. 1 Tablespoon roasted sesame seeds
  12. 1 Teaspoon oregano
  13. Pinch of salt
  14. oil for frying

Instructions

  1. Take Lotus stem, clean and wash it nicely and cut diagonally into thin and long slices using knife or chips cutter. Keep them in water so that all the dirt from inside is removed
  2. Now keep the lotus stem slice on kitchen towel to remove the excess water
  3. In a bowl take lotus stem slices, add corn flour and salt and toss them nicely so that the corn flour is coated nicely on lotus stem
  4. Take oil in pan for frying. fry lotus stem chips first on high flame and then lower the flame to medium. Fry chips till it turn crispy and brown in colour
  5. Once done take them out on kitchen napkin so that extra oil is removed.
  6. For Sweet and hot Sauce : In a Pan take a teaspoon of oil add chopped garlic to this and saute it. Now add chopped chillies to this
  7. Now add oregano, pinch of salt, honey, tomato sauce and soya sauce to this and mix well. Now add lotus stem chips to this and toss till these are nicely coated. At last add roasted sesame seeds and serve it..

Reviews (1)  

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Vinita Agarwal
Nov-03-2016
Vinita Agarwal   Nov-03-2016

nice recepie

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