1. Wash and cut the lotus stem into medium sized pieces.
2. Boil the lotus stem and potatoes, individually.
3. Mash and mix them.
4. Add red chill powder, finely chopped green chilies, mango powder and salt.
5. Make small portions of this mixture. Now make a thick batter by mixing the gram flour with red chili powder, soda, salt and a little water.
6. Dip each portion of the lotus stem-potato mash in the batter and deep fry on a medium flame till golden brown.

Tip:
If there are any leftovers from this vegetable made in gravy, it can be dried over a flame and made into pattice this way.