Thursday, 17 January 2019


2 Lotus stem
Oil for deep frying
Salt , black pepper and chaat masala to taste

Method :

Wash, peel and cut the ends of Lotus Stems. Now take a knife or chips cutter to cut the Lotus Stems into thin oval shaped slices.

Heat oil in a kadahi, and put the chips into it.
Fry them first on high flame and after a while lower down the flame. Fry the chips until they turn crispy and brown in colour.
Take them out on a plate and repeat the steps to fry rest of the chips. Let the chips get cool down and sprinkle the masala on them. Sprinkle salt, black pepper and amchoor powder on the chips. Lotus Stem Chips are ready to serve.

Leave the chips in an open air till they cool down. You can serve the chips with tea or coffee and store the left over chips in an air-tight container. Lotus Stem Chips can be stored for more than 15 days.

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