Sunday, 14 June 2015

KAMAL KAKDI KE CHIPS / LOTUS STEM CHIPS



KAMAL KAKDI CHIPS

INGREDIENTS

Kamal kakdi / lotus stem or lotus root tender
1 no
Oil
For deep frying
Salt
T.T.
Red chilli pdr
⅛ tsp
Dhania pdr / coriander pdr                          
⅛ tsp
Jeera pdr / cumin pdr
⅛ tsp
Chaat masala pdr
⅛ tsp

METHOD:


1.       Thoroughly wash the lotus stem.


2.       Peel it and slice the stem as thinly as possible.

3.       Dip the slices in water and wash them well again as the dirt particles tend to get into the crevices inside the root.


4.       Remove them our and arrange then on a kitchen cloth.

5.       Pat them dry. Remove as much moisture as possible.


6.       Heat oil in a kadhai. When it gets smoking hot reduce the flame to a medium low.

7.       Put the slices in the kadhai to fry, little at a time.

8.       Put in small batches, do not overcrowd the kadhai.

9.       Fry them on a low flame. First when you add the slices you will see a lot of bubbles around them.

10.   Slowly the amount of bubbles will reduce.


11.   At this point increase the flame and allow the chips to brown.


12.   Remove on to an absorbent kitchen paper.

13.   Sprinkle salt and all the masalas on the chips while they are still hot.

14.   This will help the masalas to stick to the chips. Toss them well.

15.   Serve them as a snack.



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