Love eating potato chips, but want something healthier? Kamal kakdi or lotus stem chips, are perfect for this season. It is a crispy snack for binge-eating while watching movies. Tap to read the easy recipe!

Two lotus roots (around 10-15” in length), two tablespoons of cornflour, a tablespoon of chickpea flour (besan), half a teaspoon of turmeric, a teaspoon of chilli flakes, half a teaspoon of table salt, and water.

Half a cup of sour cream, two tablespoons of yoghurt/dahi, half a teaspoon of garlic powder, half a teaspoon of onion powder, a tablespoon of green onion, a teaspoon of lime juice, and salt to taste.

Wash and peel and lotus roots into thin slices. Soak these slices in water with a pinch of salt and turmeric for 10-15 minutes, then drain the water and pat dry.

Take a bowl and add sour cream, dahi, garlic powder, onion powder, green onions, lime juice and salt. Combine this well and set it aside.

Now, add lotus root slices into a bowl and add red chilli powder, salt, cornflour and besan. Toss this well.

Heat oil in a pan and fry the chips on medium heat until golden brown and crispy. Drain excess oil on paper towels. Sprinkle some chaat masala and chilli flakes.

Serve them hot with the prepared dip on the side. Store them in an airtight container to stay fresh and crispy.

This recipe is taken from the chef Kunal Kapur’s official Youtube channel, @KunalKapur.