Cut the flowers from the stems and discard them. Peel off the skin from the water lily stems. I have explained the process above, as well as in the youtube video.
Cut the stems in to 2 to 2.5 inch length. Wash them under running water and then shake off any excess water.
Bring 4-5 cut pieces of the stems together and using a toothpick, skewer them together into rafts. You will need two toothpick per raft, on two ends.
Make a batter of the rest of the ingredients except the oil. Use water gradually, so that the consistency of the batter is neither too thin nor too thick.
Heat oil for deep frying. When the oil is hot, add a tsp of the oil into the batter and give it one whisk.
Dip the rafts, one by one into the batter, shake off excess batter and then drop into a moderately hot oil. When one side is golden, flip it to cook the other side.
When both sides are equally golden, taken them out and place on a paper towel.
Sprinkle some rock salt for extra seasoning and serve hot.