Lotus Root Pakora or Bhajies - Fritters
Kamalkakri Pakora (Bhajia)
Mamta Gupta
Freshly made lotus root pakoras can be made on their own or as part of a vegetable pakora mix. They taste best when freshly fried.
Also see Chat Selection.
Serves 4-5
Ingredients
Approximately 2 cups lotus root (Kamal Kakri, Kamal Gatta, Bhein, Bhen). You can buy them fresh in UK from Oriental or Indian grocers. You can use tinned, but fresh taste better.
For batter
250 gm. gram flour/chickpea four/besan (for 4-5 people)
1/2 tsp. carom or ajwain seeds
Salt to taste
1/2 tsp. chilli powder
1/4 tsp. baking powder. This makes pakoras crisp
1/4 tsp. Garam Masala. If you don’t have it, use Chat Masala or Curry Powder or any other hot spice mix that you have.
A few chopped coriander leaves (optional)
1 green chilli, chopped
Water to make batter
Oil for deep frying
Instructions
Peel and slice the lotus roots into 4-5 mm. thick slices. Wash and steam for 5-6 minutes in a microwave. You can boil them if you do not have a microwave. They should be still crunchy, not mushy.
Making batter:
Mix all batter ingredients well with enough water to give it a coating consistency and beat thoroughly. Use an egg beater if you have it, it helps to trap the air, which in turn makes pakoras light and crisp.
Making the pakoras:
Heat the oil in a wok or kadrahi to medium hot. It should not be smoking hot, that is too hot. The right temperature is reached when a drop of batter dropped in the oil sizzles and floats to the surface quickly.
Dip and coat each individual piece of lotus root in the batter and drop it gently in hot oil from the side of the wok, taking care not to splash the oil on yourself.
Fry turning frequently, until pakoras are crisp and golden, not dark brown, on all side.
Lift out of oil, drain on a kitchen paper and serve immediately with Green Mango Chutney or Imli Chutney or Tomato Ketchup.
You can sprinkle some chat masala just before serving. They are best when eaten straight away.
