Shaplar Bhyala | Water Lily Stem Fritters
Fritters made from fresh water lily stems
Ingredients
- 2-3 water lily stems
- 4 tbsp Bengal gram flour besan
- 4 tbsp All purpose flour maida
- 2-3 tsp corn flour
- 1/2 tsp nigella seeds
- 1/2 tsp turmeric powder
- salt to taste
- 1 pinch soda bi carb baking soda
- oil for deep frying
Instructions
- 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.