Kamal Kakdi Chips: The Perfect Crunchy Monsoon Snack

By Deepali Verma July 20, 2024

[{"selector":"#anim-b0c4933d-b7d1-418d-aaba-efe50bf3f890 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-199b4407-6523-4fb9-b886-f6b165ad946b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-0b195b90-968a-494f-b478-55a965697716","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Kamal Kakdi Chips, made from lotus stem, are a perfect crunchy snack to enjoy during the monsoon season. They are easy to make and crispy.

Ingredients

[{"selector":"#anim-82e2bc57-ec83-46a8-97d7-13dabc8c90d4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1ca0a653-59d1-4960-bbc1-a2bf65acbc9e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-77004417-2346-43d5-86c1-a3eb75dee161","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-98ed1f14-9ccc-4413-af63-d46b97d34437","keyframes":{"transform":["translate3d(0px, 126.26265%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 2 lotus stems (kamal kakdi), thinly sliced 1 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp chaat masala Salt to taste Oil for frying

Step 1

[{"selector":"#anim-64cb8c26-0c24-4257-a9bd-865158ffd2e7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-ebeed553-7997-43df-8fe2-7f93e388a3ea","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-864e1d45-5714-4d23-b0f6-b14ced514744","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2f3413f2-3e68-4fdb-8ee1-ec8b3bb556b0","keyframes":{"transform":["translate3d(0px, 146.19883%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Wash and peel the lotus stems, then slice them thinly. Soak the slices in water with a pinch of turmeric for 10 minutes, then drain and pat dry.

Step 2

[{"selector":"#anim-2e20e7d5-adca-4420-80e6-38144e14c087 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1ddf21a0-01f3-4524-a97e-736197b456d6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e16e40c0-96ed-4135-bacc-60acef5718a0","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3854a632-6344-4570-89f4-602e17db87a4","keyframes":{"transform":["translate3d(0px, 211.64024%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat oil in a deep pan over medium heat. Fry the lotus stem slices until golden and crispy.

Step 3

[{"selector":"#anim-6f3c25db-772f-4a06-b92b-96d2c6e92f57 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-07dc8d90-7283-4e78-84f5-a65a59fbc7cc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-77ccb035-a69d-4d35-9017-1eb74bdb48fa","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-77d1feb1-26e3-4c2a-aeb7-ac7c37122bbc","keyframes":{"transform":["translate3d(0px, 126.26265%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Remove from oil and place on paper towels to drain excess oil. Sprinkle with red chilli powder, chaat masala, and salt while still hot. Serve immediately for the best crunch.

[{"selector":"#anim-adb2368b-5484-4e9a-87d8-c2bcf03a6a44 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More