Crispy Lotus Root in Honey Chilli Sauce | Honey Chilli Lotus Root Recipe | Lotus Stem Recipes |Varun

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Learn how to make Honey Chilli Lotus Root at home with our Chef Varun Inamdar

Honey Chilli Lotus Root Ingredients
Introduction

About Lotus Root
How To Peel The Lotus Root
How To Cut The Lotus Root
How To Clean The Lotus Root
How To Pat Dry The Lotus Root

How To Fry The Lotus Roots
2 cups Lotus Roots

How To Make Honey Chilli Sauce
1/2 tsp Oil
1 tbsp Garlic Cloves ( roughly crushed)
3 -4 Green Chillies (sliced)
1 tsp Cornstarch
2-3 tbsp Cold Water
1 tsp Lemon Juice
Salt (as required)
1/8 cup Honey

Wok Tossing The Lotus Root

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About Lotus Root
In north and eastern regions of India, the stalk of the flower is used to prepare a soup called "kamal gatte ki sabji" (Hindi: कमल गट्टे की सब्जी) and starter called "kamal kakdi pakode" (Hindi: कमल ककडी पकौडे).In South Indian states, the lotus stem is sliced, marinated with salt to dry, and the dried slices are fried and used as a side dish. In Kerala (Malayalam: "താമര") and Tamil Nadu, this end product is called "Thamara Vathal". Young lotus stems are used as a salad ingredient in Vietnamese cuisine. And as vegetable ingredient for some soup and curry in Thailand, such as "Keang som sai bua"(Thai: แกงส้มสายบัว, Lotus stem sour soup) and "Keang kati sai bua"(Thai: แกงกะทิสายบัว, Lotus stem in coconut milk curry) |

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