Make a salad, or a soup or even a crispy snack — the ingredient can make for a filling meal. Lotus root is said to be rich in dietary fibre, with studies noting at that a 100 gm portion containing at least 3 gm of rich fibre. It also has complex carbohydrates along with potassium, iron and a wide range of essential vitamins. Here are some interesting ways in which you can
use the flavoursome and versatile ingredient.
FENUGREEK AND LOTUS ROOT SALAD
Just like lotus root, fenugreek or methi leaves are full of health benefits. This unique recipe of lotus root uses guavas, potatoes as well. All you need to do is coat the cut lotus stem with corn flour and bake until crisp. Combine chopped guavas and boiled potatoes. For the dressing, use fenugreek leaves, mint, sugar, chilli powder and oil together, whisked into yogurt. Pour the dressing over the salad mix and serve.
LOTUS ROOT PICKLE
Similar to the way you would pickle a mango, lotus root can also be pickled after it is cut, thoroughly washed and dried. Mix together nigella seeds, chilli powder, turmeric, peppercorns, salt and toss the lotus root in the spice mix. Transfer the lotus roots to a glass jar and pour over mustard oil, until they are immersed in oil. The pickle can be stored up to a year.
CUMIN SPICED LOTUS ROOT CRISPS
Don’t we all wish that the chips we like to binge eat were also healthy? Lotus root chips can be exactly that, while being incredibly delicious. Take a stem of the lotus root and cut into paper thin slices. On a baking tray add the lotus root and a teaspoon of cooking oil, two teaspoons of cumin powder, chilli flakes and salt. Rub the spices well and allow the lotus root to become crispy in an oven. If working on a stovetop, fry the lotus root in a pan with oil and sprinkle the spices towards the end to avoid burning.