Lotus Stem Chips Bhel
After the phenomenal success of my Honey Chilli Lotus Stems, which has now crossed 15 million views on Instagram, I’m back with another exciting lotus stem recipe: Lotus Stem Chips Bhel. This snack is a perfect blend of crispiness, tanginess, and bold flavors—everything you need for an irresistible treat.
Why Lotus Stem?
Lotus stems have a unique texture and a beautiful cross-section that make them perfect for creative recipes. Whether air-fried for a healthier crunch or coated in flavorful chutneys, they’re a versatile base for snacks that feel both familiar and fresh.
Why You’ll Love This Recipe
Crunchy Meets Tangy: The air-fried lotus stems bring the perfect crunch, while the chutneys and tempering add layers of tangy, spicy flavor.
Quick & Easy: Ready in under 30 minutes, it’s a fuss-free snack that feels gourmet.
Versatile: Perfect for parties, as a tea-time snack, or even as a light appetizer.
This Lotus Stem Chips Bhel is proof that fusion snacks can be both simple and extraordinary. Whether you loved my viral Honey Chilli Lotus Stems or are just discovering lotus stems, this recipe will blow your mind.
Share this with someone who needs to make it for you (seriously, send them this link), and as always, happy cooking! 🎉🍽️
Recipe
Ingredients
1 large lotus stem, thinly sliced (use a mandoline)
½ tsp red chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
1 tbsp vegetable oil (plus extra for tempering)
½ tsp turmeric powder
1 tsp mustard seeds
1 sprig curry leaves
1 large dried red chili
2 tbsp green coriander chutney
2 tbsp tamarind chutney
Method
Step 1: Prep and Cook the Lotus Stem Chips
Slice the lotus stem as thinly as possible using a mandoline slicer. Toss the slices with red chili powder, garlic powder, onion powder, salt, and vegetable oil until evenly coated.
Air fry the slices at 180°C (350°F) for 12-15 minutes, shaking the basket halfway through, until the chips are crispy and golden. Set aside.
Step 2: Make the Tadka (Tempering)
In a small pan, heat a tablespoon of vegetable oil. Add turmeric powder, mustard seeds, curry leaves, and the biggest dried red chili you can find. Let the spices sizzle until fragrant.
Step 3: Assemble the Bhel
In a large mixing bowl, combine the green coriander chutney and tamarind chutney. Pour the hot tadka over the chutneys, letting the flavors bloom.
Add the crispy lotus stem chips to the bowl and toss everything together until the chips are well-coated in the chutney and spices.
Step 4: Serve
Transfer the bhel to a serving plate, garnish with a few fresh curry leaves or extra chutney, and enjoy immediately for the ultimate crunch!
