Oh-so-versatile the lotus root, reasonably price and mostly for Chinese and Japanese dishes (Japanese Lotus Root Soup and Lotus Root Chicken Soup). For Indian dishes, so far not so good I know about. Then again, never know what nava k will be up to. Possible she may invent some Indian dishes but for time being, here we go with this recipe - just a twist to the previous (Fried Lotus Root Chips) and these, aromatic and mildly salty crispy chips.
1 stick lotus roots - scrape/remove skin and slice as thin as possible. Rinse and pat dry.
1 tsp fish sauce (omit for vegetarian version)
3 sprigs spring onion - cut/slice into 1/2 inch length
A little sugar
Salt (if needed)
Combine all the ingredients together.
Keep aside for about 1/2 an hour.
Deep fry in batches and drain over kitchen towel.
Cool down and store in air tight containers.
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