| INGREDIENTS |
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Lotus stem 3 medium Potatoes, boiled and mashed 3 medium Ginger, chopped 1 inch piece Green chillies, chopped 4-5 Red chilli powder 1/2 teaspoon Mace and cardamom powder 1/4 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Roasted chana dal powder 1-2 tablespoons Fresh coriander leaves, chopped 1 tablespoon Aam papad, diced 2-3 slices Oil to shallow fry Chaat masala 1/4 teaspoon FOR THE GARNISHING
Fresh red chilli , cut into flower 1 Lemons, cut into wedges 2 Iceberg lettuce a few leaves Carrot , cut into flower for garnish |
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METHOD
Preheat oven to 200º C. Wash the lotus stem thoroughly to ensure all mud is removed. Wipe it dry with kitchen towel. Peel and cut in two. Wrap in an aluminium foil and roast it in the preheated oven for twenty to twenty five minutes or till done. Remove and cool slightly. In a big bowl, grate the lotus stem with a broad grater and discard the waste. Add mashed potatoes, ginger, green chillies, red chilli powder, mace-green cardamom powder, garam masala powder, salt, roasted chana powder (or breadcrumbs) and coriander leaves and mix well. Divide into sixteen small balls and stuff each ball with a piece of aam papad and shape it like a patty. Heat sufficient oil in a non-stick pan and shallow fry all the patties until golden on both sides. Drain and place them on an absorbent paper. Arrange them on a service platter. Sprinkle chaat masala. Garnish with red chilli, lemon wedges, ice berg lettuce and carrot flowers. |
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