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Learn how to make Honey Chilli Lotus Root at home with our Chef Varun Inamdar
Honey Chilli Lotus Root Ingredients
Introduction – 0:00
About Lotus Root – 0:31
How To Peel The Lotus Root – 1:04
How To Cut The Lotus Root – 1:43
How To Clean The Lotus Root – 2:31
How To Pat Dry The Lotus Root – 3:03
How To Fry The Lotus Roots – 3:47
2 cups Lotus Roots
How To Make Honey Chilli Sauce – 4:47
1/2 tsp Oil
1 tbsp Garlic Cloves ( roughly crushed)
3 -4 Green Chillies (sliced)
1 tsp Cornstarch
2-3 tbsp Cold Water
1 tsp Lemon Juice
Salt (as required)
1/8 cup Honey
Wok Tossing The Lotus Root – 6:32
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Host: Varun Inamdar
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About Lotus Root
In north and eastern regions of India, the stalk of the flower is used to prepare a soup called “kamal gatte ki sabji” (Hindi: कमल गट्टे की सब्जी) and starter called “kamal kakdi pakode” (Hindi: कमल ककडी पकौडे).In South Indian states, the lotus stem is sliced, marinated with salt to dry, and the dried slices are fried and used as a side dish. In Kerala (Malayalam: “താമര”) and Tamil Nadu, this end product is called “Thamara Vathal”. Young lotus stems are used as a salad ingredient in Vietnamese cuisine. And as vegetable ingredient for some soup and curry in Thailand, such as “Keang som sai bua”(Thai: แกงส้มสายบัว, Lotus stem sour soup) and “Keang kati sai bua”(Thai: แกงกะทิสายบัว, Lotus stem in coconut milk curry)