Nadroo Korma

• Corn, grapeseed, or other neutral oil as needed
• 2 lotus roots, 1 to 2 pounds, peeled and cut into matchsticks 2 to 3 inches long
• 1 teaspoon pure chile powder, like ancho or New Mexico, or to taste, optional
• 1 teaspoon Fragrant Curry Powder (page 593), or other mild curry powder, or to taste, optional
• Salt to taste

1. Put at least 2 inches of oil in a saucepan or other deep vessel and heat over medium-high heat to about 350F on a deep-frying thermometer.
2. Add a handful of lotus root pieces and cook, stirring occasionally, until crisp, about 3 minutes.
3. Drain and repeat with the remaining lotus root.
4. Sprinkle with the seasoning(s) of your choice and serve immediately.

lotus roots, chile powder, curry, salt

Taken from www.epicurious.com/recipes/food/views/nadroo-korma-386452 (may not work)