Fried Lotus Stems with Chutney

Ingredients:
For Lotus Stems
lotus stems - finely sliced
oil - for deep frying
salt - to taste

For Walnut Chutney
4 tsp curd
1 cup hung curd
7-8 walnuts
pinch of Kashmiri red chilli powder
salt - to taste

For Mooli Chutney
2 tsp curd
1 cup hung curd
3-4 tbsp grated mooli
pinch of Kashmiri red chilli powder
1/2 tsp green chillies - chopped
1/2 tsp shahi jeera
salt - to taste

Method: 
For Lotus Stems
Heat oil in a vessel and deep fry the stems till crispy brown.
Take them out onto tissue paper to remove excess oil.

Sprinkle salt over it and serve hot.

For Walnut Chutney
Grind the walnuts with two tsp of curd in a mixie to make a walnut paste.

Add the paste to the hung curd with two tsp more of the regular curd. Mix it all together.

Then add the chilli powder and salt. Mix again and serve as a chutney or dip.

For Mooli Chutney
Mix the two curds together in a bowl.

Add the mooli, red chilli powder, green chillies and salt. Mix it all together and sprinkle the shahi jeera over and mix again.

Serve as a chutney or dip.



Courtesy: Sita Raina