A yearlong supply
for deep frying
Wash the fresh lotus root. Take time to wash the holes in the root as it may harbour some dirt.
Once clean, slice them thin . If the root is thinner you could cut it in 2 cms long pieces too.
Set around four cups of water to boil with a pinch of turmeric powder and salt.
To boiling water add the prepared lotus stem allow it to steam.
As you see the stain in the water, drain, and spread it out on a large plate.
Dry in sunlight. It takes about 2-3 days in hot sun till it turns completely dry. At this dry stage its ready to be stored for up to a year in airtight conditions
To serve: Heat oil to fry upto medium heat, not smoking.
Gently drop a handful of the lotus stem dried and allow it to sizzle up.
Turn it over and fry carefully Drain and serve
While frying the sundry can get burnt easily if the oil temperature is too high.