Kamal kakdi, Nadru, Bhein, Bheeh are few different names of lotus stem. It’s an edible part of lotus flower which is found under water. Majorly consumed by Sindhi, Punjabi and kashmiri community.
Eaten in many different ways, make it a curry, or fried item, or boiled or cooked in earthen pot or can make pickle too.
Lotus stem are rich in dietary fibre and low on saturated fats, hence keeping a person’s calorie count check. The root also contains essential minerals like zinc, magnesium, copper and iron which helps the body in the production of red blood cells.
Luckily I got some good quality lotus stem from market and thought of making a piping hot snack , which is also one of the speciality of Sindhi Cuisine. So here I’m sharing the recipe of “Kamal Kakdi Wada” , a much needed snack in this rainy season 😛
boiled kamal kakdi (lotus root)- 2 cups
Boiled potato -1 cup
Chopped green chillies – 2
Finely chopped onion – 1/2 cup
Chopped corainder leaves
Salt to taste
Red chilli powder
Gram flour – 2 cups
Oil for frying
Mash the boiled lotus root and potatoes with hands roughly. Add chopped green chillies, onions, coriander leaves, salt to taste, chaat masala, garam masala, red chilli powder and jeera powder. Mix everything well and make round like shape and keep aside. Now take gram flour, add salt to it , add one spoon of oil and water to make a thick batter , just like we make for wada. Heat oil in a kadai for deep frying. Dip those round like shape that we made earlier into the gram flour batter and deep fry. But don’t fry them too much as we need to flatten them and fry them once again. Now when once we fry them, allow it to cool down , then press the wada between your palms and fry them again till they turn golden. Take them out and serve hot with green chutney and sliced onions.