Besan Kamal Kakdi | Sanjeev Kapoor Khazana

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is high in protein, while all-purpose flour is more economical.

lotus stem

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini provides a similar texture, while carrots are more affordable.

Welcome to the recipe of Besan Kamal Kakdi, also known as lotus stem.

Thoroughly wash the peeled and sliced lotus stem.

Remove the peel and chop off the edges, then slice diagonally to your desired thickness.

Heat water in a pan and add the sliced lotus stem, covering it.

Once the water boils, reduce the flame and cook the lotus stem for around 10 minutes.

In the meantime, roast the gram flour (besan) in a wok or karai with clarified butter (ghee).

Add the ghee to the pan and then add the gram flour, reducing the flame to a slow fire.

Roast the gram flour until it develops a nice aroma, stirring constantly.

Check the lotus stem for doneness by tasting a piece; it should be perfectly cooked.

Strain the lotus stem and keep the water for later use.

Add a pinch of asafoetida and cumin seeds to the warm gram flour.

Add coriander powder, red chili powder, and a pinch of garam masala to the gram flour mixture.

Stir well and then add the strained lotus stem, coating it nicely with the gram flour mixture.

Add a little bit of the reserved water to help the spices adhere and mix well.

Add half a teaspoon of dry mango powder and mix again.

Once the water has evaporated, add chopped coriander and mix again.

Turn off the flame and sprinkle garam masala and coriander on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens