Clean the lotus stem. Make thin slices. Again wash it with water by adding a little salt. Drain and set aside.

Mix all the dry spice powders, rice flour and besan. Make a smooth and thick batter with salt and baking soda. Dip the slices in the batter and fry them until half done.

When you are ready to serve, press each pakora to make it little flat and fry again until crisp. Double frying makes them nice and crisp.

Serve with any chutney or sauce.