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Shaplar Bhyala - 6

Shaplar Bhyala | Water Lily Stem Fritters

Fritters made from fresh water lily stems
Prep Time 20 mins
Cook Time 10 mins
Course Main Course
Cuisine Bengali


  • 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


  • 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.
Keyword bengali fritters, cooking with water lily stems, shapla bhaja, shaplar bhala, shaplar bhyala, water lily fritters, water lily stems