Crispy Lotus Stem Chinese Bhel
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.
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:
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If using frozen lotus stem, thaw it completely. Dab the slices well with a kitchen cloth or paper towel to remove excess moisture.
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Sprinkle corn flour over the lotus stem and mix well so the slices are lightly coated. Shake off any excess cornflour before frying.
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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:
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Arrange the coated lotus stem in the air fryer basket. Spray lightly with oil.
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Air fry at 375°F / 190℃ for about 10 minutes, tossing once in between after 5 minutes, until crisp and golden.
Make the Sauce:
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In a bowl, mix schezwan sauce, soy sauce, ketchup, vinegar, white pepper, sugar (or honey), water and salt.
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Heat a wok and add oil. Add the minced ginger, garlic and green chili along with the chopped green onions and sauté until fragrant.
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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:
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Add cabbage, bell peppers, onions and carrots to the wok. Toss quickly on high heat so the vegetables stay crisp.
Finish the Bhel:
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Switch off the heat and add the crispy lotus stem and masala roasted makhanas.
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Season with white pepper and salt. Add a drizzle of honey if needed and toss everything together.
Garnish and Serve:
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Transfer to a serving bowl and garnish with chopped green onions and sesame seeds.
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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.