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Recipe: Spicy lotus stem

Learn how to make this delightful vegetarian dish, with a recipe from Dubai-based molecular gastronomy master Chef Aatir Dhadalla of Melia Hotel Dubai

Image Credit: Supplied
Spicy lotus stem
  • Category:  Starters
  • Cuisine:  Fusion
  • Preparation time:   20 minutes
  • Cooking time:   30 minutes
  • Total time:   50 minutes
  • Serves:  1
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  • Lotus stem (sliced)  - 150 gm 
  • Dry red chili (sliced): 2 pieces 
  • Tomato ketchup: 30 ml 
  • Sesame seed: 20grams 
  • Corn flour: 50 gm 
  • Oil for frying
  • Ginger (sliced): 20gm
  • Garlic – 10 gm 
  • Cumin powder- ½ tea spoon
  • Onion- 100gm
  • Chilli Oil- 10 ml
  • Vinegar :  ½ tea spoon
  • Chopped coriander- 1 tablespoon
  • Salt


  1. Thinly sice the lotus steam coat in corn flour and deep fry in medium hot oil rather than very hot oil as they need to get cooked from inside as well.
  2. Meanwhile in other pan heat two table spoons of oil and saute onion till golden brown.  Then add ginger, garlic and cumin powder saute for 1 minute. Now add ketchup, chilli oil, red chilli and vinegar cook till the oil separates. Finish by adding the lotus stem and toss in the sauce.
  3. Sprinkle sesame seeds and chopped coriander leaves.
  4. Serve hot.