1+ tsp - pink Himalayan salt. If you are using iodized salt, use little over ½ tsp.
½ tsp ginger garlic paste
1 tsp - chili powder. Adjust the quantity based on your spice level
1 tsp - home ground coriander powder
1 tsp - fresh lime or lemon juice
Cilantro to garnish
Instructions
Peel lotus root. Slice them into ¼th" thick or less. Check if lotus root is tender by bending. If it easily bends or breaks, then it is tender. If it is aged root, boil them in water until you can insert fork or toothpick.
It is hard to say upfront how much besan you exactly need. It depends on how big roots are. I usually mix an approximate amount and mix more if I think I need more. Sometimes I have more, it doesn't hurt adding more besan mix.
Mix all ingredients with besan. Add water and make it thick to semi-solid consistency. Not too thick or too watery.
Mix lotus roots in besan mix. Let it rest for 5-10 mins.
Meanwhile, heat a griddle.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/lotus-root-fry/