To begin making the Kamal Kakdi Tikki Recipe, first peel the lotus stem as much as possible.

Thoroughly wash the inner perforations using a wooden skewer and holding the stem under running water.

Cut the stems into pieces, about 1 to 1-1/2 inches.

Pressure cook with some water and milk till they become soft, about 3 whistles and 10 minutes on sim. (This time will change depending on the variety of the stem)

Drain the water from them and keep on a kitchen towel.

To make the stuffing, grind or crush the coriander leaves and chillies. Add the other ingredients and mix.

The next step is to make the batter. In a mixing bowl, add the flour, red chilli powder and salt.

Add enough water to make a thick batter which can coat the lotus stems.

Heat oil for frying in a heavy bottomed pan. With a sharp knife make a slit lengthwise on the lotus stem pieces.

Carefully stuff the slit with the coriander stuffing. Place the stuffed stem in the batter and coat all over.

Fry the stems on medium heat till they become gold. Take out the stems with a slotted spoon and place on an absorbent paper.

Kamal Kakdi Tikki Recipe makes a delicious tea time snack with Dhaniya Pudina Chutney or a side dish along Tadka Dal and Steamed Rice.