Saransh Goila’s Honey Chilli Kamal Kakdi Will Tantalise Your Tastebuds. Recipe Inside

Saransh Goila’s Honey Chilli Kamal Kakdi Will Tantalise Your Tastebuds. Recipe Inside

Lotus stem or kamal kakdi is a food mostly savoured in the states of Jammu and Kashmir and Punjab. For all those who are still trying to understand what it is, it’s a mature stem of the lotus flower that’s used in cooking delectable curries, kofte or even tikkis at times. So, if you have never tried this before, here’s a chance for you to make it at home. If this has got you thinking about ways to cook it, fret not. Chef Saransh Goila has shared a drool-worthy recipe of honey chilli kamal kakdi on Instagram. Much to our delight, he has also mentioned a secret ingredient.

Honey Chilli Kamal Kakdi Recipe I How To Make Honey Chilli Lotus Stem

Here are the ingredients for Saransh Goila’s honey chilli kamal kakdi:

2 lotus stems

Cornflour: 2 tablespoons


Sesame oil: 1 tablespoon

Ginger (chopped): 1/2 inch

Garlic cloves (chopped): 2 to 4

Red chillies (de-seeded): 2

Rice wine vinegar: 2 tablespoons

Gochujang: 1 tablespoon

Soy sauce: 1 1/2 tablespoons

Black pepper to taste

Whiskey for flambe: 30 ml

Honey: 1 tablespoon

Sesame seeds

Spring onions (chopped)

(Also Read: Click here for the full recipe of Potato Lotus Stem Curry)

Lotus stem can be used to make a variety of dishes. 

Here’s how to make honey chilli kamal kakdi:

First, take two lotus stems, peel them and slice them.

Soak the sliced pieces in water for about 20 minutes and pat dry.

Coat them with the mentioned amount of cornflour, and fry them in hot oil till they turn crispy.

Take a separate pan and heat oil and start adding the ingredients to prepare the special sauce.

Start by adding sesame oil, chopped ginger, chopped garlic, red chillies, rice wine vinegar, Gochujang, soy sauce, and black pepper as per the taste and cook them all together in a splash of water.

Now, it’s the time for the secret ingredient. For this, Saransh Goila took about 30 ml of whisky and performed the flambe. This is basically a step where a bit of alcohol is added to a hot pan to get a burst of flame. It leaves behind a subtle flavour of the alcohol.

After performing the flambe, add the fried slices of kamal kakdi into the mixture and toss it so that it’s mixed with the spices and sauces (present in the mixture) completely.

You can add some honey to it and mix well.

As the final step, garnish it with sesame seeds and chopped spring onions.

Watch the recipe video here:

(Also Read: 5 Delicious Lotus Stem Recipes That You Must Try)

If you liked the recipe, head straight to the kitchen and give it a try.