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Kamal Kakdi chips: The perfect crunchy monsoon snack

2 lotus stems (kamal kakdi), 1 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp chaat masala, salt to taste. Wash and peel the lotus stems, slice them thin, soak them in water with a pinch of turmeric for 10 minutes, then drain and pat dry. Heat oil in a deep pan over medium heat. Fry the lotus stem slices until golden and crispy. Remove from oil and place on paper towels, sprinkle with red chilli powder, chaat masala, and salt while still hot. Serve immediately for the best crunch.