Bhey Pakora Recipe – Crispy Bhein Pakora | Lotus Stem Fritters
Bhey Pakora Recipe, also known as Bhein Pakora, Lotus Stem Pakora, Lotus Stem Fritters or Kamal Kakdi Pakora, is a traditional Indian snack made with thinly sliced lotus stem. The Bhey slices are lightly cooked until tender, coated in a spiced besan batter and deep-fried until crisp and golden. The lotus stem remains slightly crunchy inside, while the coating becomes light and crisp. These Crispy Bhein Pakoras are especially delicious with hot chai and make a wonderful tea-time snack.
Servings 4 People
Calories 220kcal
Equipment
- PeelerSharp knifeLarge mixing bowlHeavy-bottomed kadai or deep frying panSlotted spoonKitchen towel or absorbent paperColander
Ingredients
- For the Lotus Stem
- 300 –350 g fresh lotus stem Bhey / Bhein / Kamal Kakdi
- ½ tsp salt
- Water for boiling
- For the Bhey Pakora Batter
- 1 cup 100–110 g besan (gram flour)
- 2 tbsp rice flour
- ½ tsp ajwain carom seeds, lightly crushed
- ¼ tsp turmeric powder
- ½ –¾ tsp red chilli powder
- ¼ tsp hing asafoetida, optional
- 1 tsp finely chopped ginger
- 1 –2 green chillies finely chopped
- Salt to taste
- A pinch of baking soda optional
- ¾ –1 cup cold water as needed
- 1 tsp hot oil
- For Frying
- Oil for deep frying
Instructions
- Clean the Lotus Stem
- Scrape the outer skin from the bhey (bhein or kamal kakdi) using a peeler or knife. Wash the lotus stem thoroughly under running water, making sure the water passes through the holes to remove any trapped mud. Cut the cleaned lotus stem into thin round slices, about 3–4 mm thick.
- Parboil the Bhey Slices
- Bring water and ½ tsp salt to a boil. Add the lotus stem slices and cook for 4–6 minutes, until just tender but still slightly firm and crunchy. Drain well in a colander and place the slices on a clean kitchen towel to remove excess moisture.
- Prepare the Bhey Pakora Batter
- Add besan, rice flour, ajwain, turmeric powder, red chilli powder, hing, ginger, green chillies and salt to a mixing bowl. Gradually add cold water and whisk to make a smooth, medium-thick Bhey Pakora batter. The batter should coat the lotus stem evenly without being runny. Add 1 tsp hot oil and baking soda, if using, and mix well. Rest the batter for 5–10 minutes.
- Heat the Oil
- Heat sufficient oil in a heavy-bottomed kadai over medium heat for deep frying. Test the oil by dropping a little Bhey Pakora batter into it. The batter should rise steadily to the surface without browning immediately.
- Fry the Bhey Pakoras
- Dip each lotus stem slice into the batter, ensuring it is evenly coated. Gently slide the coated slices into the hot oil. Fry in batches, turning occasionally, until the Bhein Pakoras are golden, crisp and cooked through. Do not overcrowd the kadai.
- Drain and Serve
- Remove the Crispy Bhey Pakoras with a slotted spoon and place them on absorbent paper to remove excess oil. Serve the hot Bhey Pakora, Bhein Pakora or Lotus Stem Pakora immediately with chutney and hot chai.
Notes
Madhu Savara’s Tips and Variations
- For crisp Bhey Pakoras: Keep the rice flour in the batter and use cold water to achieve a crisp coating.
- For authentic flavour: Lightly crush the ajwain before adding it to the batter. It adds a traditional flavour to the Bhein Pakora.
- For stuffed Bhey Pakora: Place a little green chutney or dry spice mixture between two thin lotus stem slices, then dip them in the batter and fry.
- For extra flavour: Add finely chopped fresh coriander leaves or a small pinch of garam masala to the Lotus Stem Pakora batter.
- For a lighter version: Shallow-fry the Bhey Pakoras over medium heat, turning them carefully until evenly crisp.
- If the lotus stem is fibrous: Slice the bhey slightly thinner and parboil it for an additional minute before preparing the pakoras.