Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lotus Root Bhaji (Dry Curry) Recipe
    Lost? Site Map

    Lotus Root Bhaji (Dry Curry)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    roja khan's Note:

    Lotus roots are edible and eaten all over Asia. In India, they are made either in a like a Curry gravy or as a dry bhaji. Some enterprising cooks even stuff the lotus root canals with a stuffing of their choice, meat or curry spices, and cook them whole in an oven. It can also be added to various meat curries or grated and made into Vegetable Koftas.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Wash and scrap the skin of fresh lotus roots. Slice into 1/2 to 1 cm thick rings. Boil in microwave for 5-7 minutes. Tinned ones are already clean and boiled, just drain.
    2. 2
      Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
    3. 3
      Add ginger and fry for a few seconds.
    4. 4
      Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours.
    5. 5
      Add potatoes and lotus roots, stir fry to ensure that all the vegetables are well coated with spices and turn the heat low. If using tinned lotus root, cook potatoes to almost done first and then add lotus roots.
    6. 6
      Cover and cook for 10-15 minutes, until tender. You may need to add a couple of tablespoons of water, to allow potatoes to cook.
    7. 7
      Stir in garam masala.
    8. 8
      Adjust salt and chillies to your own taste.
    9. 9
      Turn heat off and add fresh coriander leaves.
    10. 10
      . Serve with Chapatties or Plain Parathas.

    Ratings & Reviews:


    Nutritional Facts for Lotus Root Bhaji (Dry Curry)

    Serving Size: 1 (151 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 175.5
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 13.9 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 4.0 g
    Sugars 3.3 g
    Protein 3.5 g

    The following items or measurements are not included:

    fresh lotus root


    asafetida powder

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes