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Crispy, crunchy fritters made from thinly sliced lotus stem dipped in a spiced chickpea flour batter. A classic Sindhi tea-time snack that's addictive and easy to make at home.
Prepare the Lotus Stem (5-7 minutes)
Make the Batter (5 minutes)
Crispy, crunchy fritters made from thinly sliced lotus stem dipped in a spiced chickpea flour batter. A classic Sindhi tea-time snack that's addictive and easy to make at home.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 302.59 calories per serving with 8.97g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Heat the Oil (5 minutes)
Fry the Pakoras (8-10 minutes)
Drain and Serve (2 minutes)
Add 1-2 finely chopped green chilies or 1/2 teaspoon of black pepper to the batter for an extra kick of heat.
Incorporate 1 tablespoon of crushed kasuri methi (dried fenugreek leaves) or finely chopped mint leaves into the batter for a different flavor profile.
Create a sandwich by placing a thin layer of spiced mashed potato or crumbled paneer between two thin lotus stem slices before dipping in batter and frying.
For a healthier option, preheat your air fryer to 190°C (375°F). Arrange the battered slices in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway through, until golden and crisp.
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a feeling of fullness, which can support weight management.
Lotus stem contains a significant amount of Vitamin C, a powerful antioxidant that boosts the immune system, protects cells from damage, and is essential for collagen production and skin health.
The batter is made from besan (chickpea flour), which provides a good amount of plant-based protein, essential for muscle repair, growth, and overall body function.
One serving of Bhee Pakora (about 5 pieces) contains approximately 300-320 calories. The majority of the calories come from the besan batter and the oil absorbed during deep-frying.
Bhee Pakora can be enjoyed in moderation as part of a balanced diet. The lotus stem is nutritious, providing fiber and vitamins. However, the deep-frying process adds significant calories and fat. For a healthier alternative, consider pan-frying or using an air fryer.
Soggy pakoras can result from a few issues: 1) The batter was too thin. 2) The oil was not hot enough, causing the pakoras to soak up oil. 3) The pan was overcrowded, which lowers the oil's temperature. 4) You skipped the rice flour, which is a key ingredient for crispiness.
Pakoras are best served fresh for maximum crunch. If you must prepare them in advance, you can half-fry them, let them cool, and store them. Just before serving, double-fry them for 2-3 minutes in hot oil to make them crisp again. Alternatively, reheat them in an air fryer at 180°C (350°F) for 4-5 minutes.
'Bhee' is the Sindhi name for lotus stem (or lotus root). It's an aquatic vegetable known for its unique web-like pattern, crunchy texture, and mildly sweet taste. You can typically find it fresh or frozen at Indian or Asian grocery stores.
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