Lotus Stem Koftas

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.