Crispy Lotus Root Fries: A Flavorful and Healthy Indian Snack
45 minutes
1152 reads
About Crispy Lotus Root Fries: A Flavorful and Healthy Indian Snack
Craving a crispy, flavorful snack that's both healthy and exciting? These Crispy Lotus Root Fries, inspired by Indian and Asian cuisine, offer a unique twist on the classic fry, delivering a satisfying crunch with every bite.Thinly sliced lotus root, coated in a fragrant spice blend of ginger, cinnamon, and turmeric, is fried to golden perfection. The result? A subtly sweet and earthy flavor paired with an irresistible texture.Perfect for parties or a light bite, these easy-to-make fries are a guilt-free indulgence you won't want to miss.
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Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Lotus Root
- 250 gm Lotus Root
Batter
- ½ cup Rice Flour
- ½ cup All-Purpose Flour
- 1 tsp Chili Paste green
- ½ tsp Chili Powder red
- ½ tsp Turmeric Powder
- 1 tsp Ginger Paste
- ½ tsp Cinnamon ground
- ½ tsp Asafoetida hing
- 1 ½ tsp Salt or to taste
Other
- Oil for deep frying
Instructions
- Thoroughly wash the lotus roots and trim the ends. Peel the skin if desired, ensuring to remove any mud trapped inside the holes.
- In a pot, boil the lotus roots with a pinch of salt until slightly tender. This helps reduce frying time and ensures a crispy exterior. Drain the water and set the lotus roots aside.
- In a bowl, combine the rice flour, all-purpose flour, green chili paste, red chili powder, turmeric powder, ginger paste, ground cinnamon, asafoetida, and salt. Whisk until a smooth batter forms, ensuring no lumps remain. The batter should coat the lotus root nicely.
- Heat the oil in a deep pan over medium-high heat. Once hot, dip each boiled lotus root slice into the batter, ensuring it's fully coated. Carefully place the battered slices into the hot oil, working in batches to avoid overcrowding. Fry until golden brown and crispy, turning occasionally for even cooking.
- Remove the crispy lotus root fries from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve hot as a delicious and healthy snack.
Recipe Notes
Good To Know
- For extra crispiness, soak the sliced lotus root in cold water with a splash of vinegar for 10-15 minutes before coating; this helps remove excess starch and prevents the slices from sticking together during frying.
- If you prefer a gluten-free version, substitute the regular flour entirely with chickpea flour (besan) or use only rice flour for a crunchy and allergy-friendly snack.
- To enhance flavor and visual appeal, sprinkle the freshly fried lotus root chips with toasted sesame seeds and a little chaat masala while still hot.
Expert Tips
- Don't overcrowd the pan when frying the lotus root chips. Frying in batches ensures even cooking and maximum crispiness.
- Experiment with different seasonings! Besides chaat masala, try adding smoked paprika, garlic powder, or onion powder to the flour mixture for a unique flavor profile.
- For a healthier alternative to deep frying, you can also air-fry the lotus root chips. Toss the coated slices with a little oil and air fry at 400°F (200°C) until golden brown and crispy.
Storage Instructions
- Store any leftover crispy lotus root in an airtight container lined with paper towels to maintain crunch for up to two days.
- Reheat briefly in a hot oven to refresh before serving.
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Recipe Nutrition
Calories: 220kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1g
Geeta Biswas
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4 Comments
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What a delightful recipe! Thanks for sharing.
Looks so appetizing! Thank you for posting.
Such an enticing dish! Thanks for the recipe.
I’m loving this recipe already!