Simply spiced lotus root

Simply spiced lotus root

I Love Curry
Jonathan Gregson

Most of us associate lotus root with the crisp yet flavourless spoke-like shapes found in Chinese stir-fries. But lotus root is much loved in India; the lotus is almost the national flower and is hugely symbolic. I have seen lotus root cooked in many ways, some fry it like crisps and others make it into koftas to go in a curry. This is my favourite way of eating it.The best place to find good-quality lotus roots is still in Chinese stores.


Quantity Ingredient
500g lotus root, cleaned, peeled and sliced diagonally into 1cm pieces
salt, to taste
2 1/2 tablespoons vegetable oil
60g gram flour
1 rounded teaspoon garam masala
1 level tablespoon dried mango powder
1/2-3/4 teaspoon chilli powder
1/2 teaspoon turmeric
1 3/4 tablespoons ground coriander
2 teaspoons ground cumin
large handful chopped fresh coriander


  1. Place the lotus root in a large saucepan, cover with lots of water, season well and bring to a boil, then cover and cook until crisp but tender; it should take 12–15 minutes. Drain and leave in the colander.
  2. Heat the oil in a wide, large non-stick pan. Add the gram flour and roast over a gentle flame for two or three minutes, stirring constantly, until it smells and tastes cooked. Add the powdered spices and salt and stir for a minute.
  3. Add the lotus root and stir-fry gently for another four or five minutes, making sure the pieces are all well coated with the spices. Taste and adjust the seasoning, sprinkle over the chopped coriander and serve.
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