Lotus Stem

Lotus stem, also called kamal kakdi, has a beautiful pattern of holes inside and stays crunchy even after cooking.

Also known as: Kamal Kakdi, Bhein, Lotus Root

How to use: Honey chilli lotus stem, crispy lotus stem chips, kamal kakdi sabzi, kofta, stir-fries and pickles. Peel and slice, then soak in water so it does not turn dark.

Good to know: A good source of fibre.

How to store: Keep in the fridge wrapped in paper or cloth. Stays fresh for about a week.

Sold by: 1 kg. Carefully sorted and packed fresh for your order. Actual size and colour may vary slightly as this is a natural product.