Lotus Roots Stuffed With Nuts And Paneer Recipe


Main Ingredient


 Lotus roots2 , cut into 3 inch pieces
 Paneer100 Gram
 Pistachios50 Gram
 Walnuts25 Gram
 Raisins25 Gram
 Mace powder1⁄2 Teaspoon
 Black pepper powder1⁄4 Teaspoon
 Salt To Taste
 Tomatoes3 Large, skinned and pulped
 Onions2 , deep fried and crushed to a pulp
 Thick curds1 Cup (16 tbs) (Rich)
 Red kashmiri chili powder1 Teaspoon
 Black pepper powder1⁄2 Teaspoon
 Cinnamon powder1⁄2 Teaspoon
 Green cardamom powder1⁄2 Teaspoon
 Ginger powder1⁄2 Teaspoon
 Clove powder1⁄2 Teaspoon
 Saffron1⁄2 Gram, placed in hot milk
 Pure ghee1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1210 Calories from Fat 490

% Daily Value*

Total Fat 58 g88.8%

Saturated Fat 14 g69.9%

Trans Fat 0 g

Cholesterol 52.8 mg17.6%

Sodium 973.8 mg40.6%

Total Carbohydrates 145 g48.4%

Dietary Fiber 34.9 g139.6%

Sugars 59.7 g

Protein 50 g99.8%

Vitamin A 107.8% Vitamin C 315.8%

Calcium 73.9% Iron 58%

*Based on a 2000 Calorie diet


Cut the lotus roots into 3" pieces. Wash thoroughly after scraping off the brown skin and drain in a sieve.
Slit the pieces gently, vertically from one side, till half-way through the roots.
Mix the paneer and fine salt with ground nuts and fill into the roots. Tie with a thin sewing thread. Set aside.
Place the fried, crushed onions in a vessel. Allow to come to a slow boil over low heat. Add salt and the ground spices, one by one, till you get a magnificent aroma from the pan. This should take 5 minutes after the tomatoes have boiled.
Mix the saffron in hot milk and squeeze it and add it to the pan. Whip the curds with a pinch of salt and add it to the sauce. Remove from the fire.
Deep fry the stuffed lotus roots in pure ghee till well cooked. Place the gravy on a low fire, taste for salt and drop the fried lotus roots into it.
Serve hot with rotis or rice.