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1 thick lotus root
1/2 cup rice flour
1/2 teaspoon red chile powder
1/2 teaspoon black cumin
1/4 teaspoon thyme seeds, powdered
Water, as required
2 cups oil
1/2 teaspoon salt
Wash the lotus root thoroughly. Cut into 5 cm lengths and further cut into strips. Drain and pat the strips dry.
Make a thin batter of rice flour, salt, chile powder, cumin and thyme powder.
Dip the strips in the batter and drop a handful of the tangled strips into a kadhai with sizzling hot oil.
Fry until crisp and reddish-brown in color.
Remove, drain and serve hot.