If you love Indo-Chinese flavors and crunchy chaat-style snacks, this Crispy Lotus Stem Chinese Bhel is a must try. Thinly sliced lotus stem (kamal kakdi) is fried until golden and crisp, then tossed with crunchy vegetables, a sweet and spicy Chinese-style sauce, and masala roasted makhanas for extra texture. It’s bold, vibrant, and incredibly satisfying. ✨❤️

WATCH HOW TO MAKE CRISPY LOTUS STEM CHINESE BHEL:

This recipe is perfect for entertaining or when you want a fun twist on Chinese bhel and lotus stem recipes. The sauce can even be made ahead of time, making it a great party snack or appetizer that comes together quickly when you’re ready to serve.

If you like this, please try my other recipes:

• Cheese Corn Croquettes – Cheese Corn Poppers
• Vegan Korean Chili Potatoes
• Stuffed Chili Mushrooms
• Asian Corn Bhel

5 from 1 vote

Print

Crispy Lotus Stem Chinese Bhel

Prep Time

20 mins

Cook Time

20 mins

 

A fun Indo-Chinese inspired snack that combines crispy lotus stem with the bold flavors of Chinese bhel. Golden lotus stem is tossed with crunchy vegetables, a sweet and spicy sauce, masala roasted makhanas for extra texture, and finished with sesame seeds and green onions. Perfect for serving at gatherings or casual get-togethers.

Course: Appetizer, Snack

Cuisine: Fusion, Indo-Chinese

Keyword: bhel

Custom Category: Appetizers, Holi, Snacks

Servings: 8

Calories: 63 kcal

Author: Nidhi Bothra

Ingredients

Crispy Lotus Stem:

• 2½ cups lotus stem , thinly sliced, or 1 frozen packet lotus stem, thawed
• 2-3 tbsp cornstarch
• oil , for frying
• 1/2 tsp chaat masala

Chinese Style Sauce:

• 2 tbsp schezwan sauce
• 1½ tbsp light soy sauce
• 2 tbsp tomato ketchup
• 2 tsp vinegar
• 1/4 tsp white pepper
• 3 tsp sugar , or honey
• 1/4 cup water
• salt , to taste

Toss:

• 2 tbsp oil
• 1 1/2 tbsp ginger garlic green chilies , finely minced
• 3 tbsp green onions , finely chopped, white part with a little greens
• 1/2 cup cabbage , thinly sliced
• 1/2 cup bell peppers , thinly sliced
• 1/4 cup carrots , julienned
• 1 medium onions , julienned
• 1 cup masala roasted makhana , store-bought
• 1/4 tsp white pepper
• salt , to taste

Garnish:

• 2 tbsp green onions , finely chopped
• toasted sesame seeds

Instructions

Prepare the Lotus Stem:

1. If using frozen lotus stem, thaw it completely. Dab the slices well with a kitchen cloth or paper towel to remove excess moisture.

2. Sprinkle corn flour over the lotus stem and mix well so the slices are lightly coated. Shake off any excess cornflour before frying.

3. Heat oil in a pan and fry the lotus stem until golden and crisp. Remove and sprinkle chaat masala while still hot.

Air Fryer Option:

1. Arrange the coated lotus stem in the air fryer basket. Spray lightly with oil.

2. Air fry at 375°F / 190℃ for about 10 minutes, tossing once in between after 5 minutes, until crisp and golden.

Make the Sauce:

1. In a bowl, mix schezwan sauce, soy sauce, ketchup, vinegar, white pepper, sugar (or honey), water and salt.

2. Heat a wok and add oil. Add the minced ginger, garlic and green chili along with the chopped green onions and sauté until fragrant.

3. Pour in the prepared sauce and let it come to a gentle bubble. Once the sauce is ready, remove a small portion and keep it aside for later use if needed.

Toss the Vegetables:

1. Add cabbage, bell peppers, onions and carrots to the wok. Toss quickly on high heat so the vegetables stay crisp.

Finish the Bhel:

1. Switch off the heat and add the crispy lotus stem and masala roasted makhanas.
2. Season with white pepper and salt. Add a drizzle of honey if needed and toss everything together.

Garnish and Serve:

1. Transfer to a serving bowl and garnish with chopped green onions and sesame seeds.
2. Serve immediately while the lotus stem is still crisp.

Recipe Video

Recipe Notes

• The sauce can be made 3–4 days ahead and stored in an airtight container in the refrigerator.
• This makes it a great party prep sauce — simply toss everything together when ready to serve.
• The extra reserved sauce can also be served on the side if you like it slightly saucier.

Nutrition Facts

Crispy Lotus Stem Chinese Bhel

Amount Per Serving

Calories 63 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.3g2%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 228mg10%

Potassium 88mg3%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 4g4%

Protein 1g2%

Vitamin A 1021IU20%

Vitamin C 16mg19%

Calcium 12mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.