Ingredients

• 500 g - lotus stem (bhee) (fresh, peeled, grated, squeezed with hands)
• 3 tsp - besan
• Salt to taste
• 1 tsp - red chilli powder
• Ingredients for curry:
• 1 - onion, medium (cut in any shape and size)
• 1 - tomato, big (cut in any shape and size)
• 1 tsp each - ginger and garlic paste
• 4 - green chillies (cut into 1/2)
• 2 cups - water
• 1 tbsp - fresh cream
• Coriander leaves - few sprigs
• 1 tsp - garam masala powder

How to Make Lotus Stem Koftas

• For koftas:
• Mix all the ingredients together in a bowl with your hand and make sure there is no water at all.
• Take a little mixture in your hand and make medium-sized balls . (don't press too much)
• Heat oil in a kadai for deep frying and fry these balls ,till they are slightly dark brown. (make sure they don't stick to each other)
• Keep aside on a blotting paper to soak oil.
• For curry:
• Heat 3 tbsp of oil in kadai and add onion.
• Fry till light brown (do not burn).
• Add tomato and green chillies to these onion pieces and cook till tender on mid-high flame.
• Take out, cool and grind this mixture to a paste.
• Now, return this mixture back to the kadai and add ginger-garlic paste to it.
• Fry for 5 minutes.
• Add 2 cups of water to the mixture and boil for about 10-12 minutes.
• Just before serving, add the koftas in the curry and garnish with a little cream, coriander leaves and garam masala powder.
• Serve steaming hot with rice/chapattis.