Bhea (Lotus Root) Chips
A great alternative to potato chips with a tangy kick!
Servings: 4
Ingredients
- 1 large lotus root bulb (about 450g)
- oil, for frying
- 1-2 tsp tangy masala (see recipe link below, or sub for some amchoor & a pinch of cumin powder)
- 1-2 tsp anar dana (dried pomegranate seeds)
- pinch flakey sea salt
- pinch red chilli powder (optional)
Instructions
- Wash and peel the lotus root and slice horizontally into thin chips. I like to use the slicer on a food processor as the root is quite hard to cut by hand.
- Lay the slices of lotus root in a single layer on a paper towel or clean dish rag to dry. If you have time, let these dry for about 30 minutes. But if not give them a pat dry before you move to frying. The dryer they are the crisper chip you will have in the end.
- Heat a large wok or frying pan with 1 cup of oil on medium heat.
- Once the oil is hot, slowly add the lotus root slices one at a time in a single layer. Fry, stirring occasionally until golden brown all over. About 2-3 minutes. You may have to fry in batches.
- Remove from the oil with a slotted spoon and into a paper towel lined plate. Immediately sprinkle with some tangy masala, anar dana, salt and chilli powder to your liking. If you are frying in batches, season each batch as it comes out and give it a toss each time. The masalas will stick better if you season while they are still hot.
- Serve immediately.
Notes
Tangy masala recipe is great for any sort of chip. Try it on fries too!
These bhea chips are best eaten fresh as they will get soggy if they are refrigerated. But they can be revived with a quick re-heat in the toaster oven or in the oven.
I have not tried this recipe in an air fryer yet - but if you have one please do try it and let me know if this works!