Sanna Pakora, Bhee Pakora and Coriander Mint Chutney

Instructions

1. 1

   Prepare the Lotus Stem (5-7 minutes)

   • Thoroughly wash the lotus stem. Peel the tough outer skin and slice it into 1/4-inch thick rounds.
   • Inspect the holes for any trapped mud and clean them using a skewer or running water if necessary.
   • In a medium pot, bring 4 cups of water to a rolling boil. Add the lotus stem slices and a pinch of salt.
   • Parboil for 5-7 minutes until they are slightly tender but still retain a firm bite. Do not overcook.
   • Drain the slices completely in a colander and spread them on a kitchen towel to pat dry. Ensuring they are dry is key for the batter to stick well.
2. 2

   Make the Batter (5 minutes)

   • In a large mixing bowl, combine the besan, rice flour, ajwain, red chili powder, turmeric powder, garam masala, hing, baking soda, and salt.
   • Whisk the dry ingredients together to ensure they are evenly mixed.
   • Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
   • Stir in the finely chopped coriander leaves.
   • Let the batter rest for 10 minutes. This allows the besan to hydrate, resulting in crispier pakoras.
3. 3

   Heat the Oil (5 minutes)

   • Pour the oil into a kadai or deep-bottomed pan. Heat over a medium-high flame.
   • To check if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature (around 180°C / 350°F).
4. 4

   Fry the Pakoras (8-10 minutes)

   • Take one dry lotus stem slice at a time and dip it into the batter, ensuring it's evenly coated on all sides.
   • Gently slide the battered slices into the hot oil. Fry in small batches of 5-6 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and become crisp. The vigorous sizzling will subside as they cook through.
   • Use a slotted spoon to turn them occasionally for even cooking.
5. 5

   Drain and Serve (2 minutes)

   • Once golden and crisp, remove the pakoras from the oil with a slotted spoon, allowing excess oil to drip back into the pan.
   • Place the fried pakoras on a wire rack or a plate lined with paper towels to drain further.
   • Immediately sprinkle a generous amount of chaat masala over the hot pakoras.
   • Serve hot with mint-coriander chutney, tamarind chutney, or your favorite dipping sauce.