Prep: 15 minutes | Cook: 20 minutes | Servings: 4


2 -3 lotus stems, peeled and sliced

3 tbsp garlic, chopped

1 tbsp. thinly sliced ginger

2 medium onion, sliced thin

Salt to taste

2 tsp coriander powder

1 tsp turmeric powder

1 tsp red chili powder

4 tbsp chickpea flour

Water as required 


  • Boil water in a pot and add a little salt to it.
  • When the water comes to a boil add the sliced lotus stems to the water and let it cook for a minute or two – do not overcook.
  • Drain and put the lotus stems in cold water to stop the cooking process and set aside.
  • Heat 4-5 tbsp. oil in a wok.
  • Add chopped garlic & ginger and sauté for a minute.
  • Add sliced onions and sauté till onions turn translucent.
  • Add coriander powder, turmeric powder, chili powder and salt.
  • Cook for a minute and then add 4 tbsp. of chickpea flour.
  • Sauté well for a minute or two.
  • Add sliced lotus stems and mix it well with the onion mixture.
  • Cover and cook for 15- 20 minutes till the lotus stems are just cooked.
  • Serve hot.