Lotus Stem Bites

Ingredients

• Lotus Stem (Kamal Kakdi ) 250 g
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Cumin (Jeera) seeds, roasted and powdered 1 tsp
• Coriander (Dhania) powder 2 tsp
• Garam masala ½ tsp
• Yogurt (Dahi) ½ cup
• Salt 1 ½ tsp or to taste
• Chick pea flour (Besan) 2 tbsp
• Black sesame seeds (Kala til) ¼ cup, soaked 2-3 hours
• Oil to deep fry
• Lemon juice and onion rings to garnish

Preparation

• Peel the thin outer layer of the lotus stem and wash well. Slice slantingly about 1/2" thick.

• Boil till cooked, but holds its shape. Drain and cool. Coarsely pound the sesame seeds.

• Mix together the ginger, garlic, cumin, coriander, garam masala, yogurt, salt, chick pea flour and sesame and enough water to form a batter of coating consistency.

• Dip the lotus stem slices in it and deep-fry over high heat, drain on absorbent paper and serve hot.