Kamal Kakdi Ki Chaat
- 2 cup sliced lotus stem I am using frozen, Kamal Kakdi
- 1 Tbsp oil
- 1 Tbsp ginger thinly sliced, adrak
- ½ tsp cumin seeds jeera
- ½ tsp salt
- ¼ tsp black pepper kali mirch
- 1 tsp green chili finely chopped, Hari mirch
- ½ tsp lemon juice
Also Need for Serving
- ½ cup whipped yogurt for serving
- 2 Tbsp tamarind chutney please add the link check the recipe
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pressure cook the Kamal Kakdi in an instant pot for five minutes in two cups of water. I also drained the water. Kamal Kakdi should be tender. Notes: you can also, use the pressure cooker and cook at the same time, or you can also cook in a pot for 20 minutes.
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Drain the water and pat dry.
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In a frying pan heat the oil over low medium heat. Add the oil, oil should be just warm add sliced ginger. Stir fry for about 2 minutes and take it out in a bowl. I will use this ginger later for garnishing. Note: I feel adding ginger later it gives a nice kick to chaat.
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Use the same pan and it already has some left-over oil. Oil should be moderately hot, add cumin seeds. As cumin seeds crack add kamal kakdi, stir and sprinkle salt and black pepper.
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Stir fry for one minute add about 1 teaspoon of chopped green chiles and lemon juice stir fry for about 2 minutes, turn off the heat. Kamal Kakdi is ready to be served.
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Plating the chaat, drizzle yogurt over kamal kakdi also drizzle tamarind chutney. And finish it off with some green chilies and roasted ginger.
Originally posted 2020-11-25 19:50:15.
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