1) 2 cups chopped Lotus Stem 2) 1/4 cup corn flour 3) 4-5 dried red peppers 4) 8–10 garlic pods 5) 2 tablespoons tomato ketchup 6) 1 tablespoon coconut oil or sesame oil 7) 2 teaspoons white sesame seeds 8)  salt to taste 9) fresh coriander leaves 10) spring onions.

Step 1) The lotus stem should be well cleaned under running water, excess water should be drained, and salt and corn flour should be added as needed.   Step 2) Toss them thoroughly to ensure that each roundel has a good coating of flour. Remove any extra flour by dusting. Step 3) Deep-frying oil is heating in the meantime. Fry the lotus stem till golden brown after adding it in batches.   Step 4) Remove from oil and wipe away any extra oil with a paper towel.   Step 5)   Add very little water to a coarse paste made of dried red chilies and garlic pods.   Step 6) Warm 1 tablespoon of Gingelly/Sesame oil in a pan. Incorporate the made red chili garlic paste. for 2 to 3 minutes. Step 7) Tomato ketchup is added and cooked for one minute after the oil starts to separate. Step 8) Add salt and honey as needed after that. Step 9) Lastly, add the fried lotus stem is added last. Well, quickly dump them. Step 10 ) Remove from heat and sprinkle with sesame seeds. Coriander leaves or spring onions cut finely can be added.   For any Indo-Chinese or Thai main course, serve hot as an appetizer or side dish.