Peel the reddish-brown exterior of the lotus root and slice them paper thin (if possible). Wash them in cold running water and soak it in water- vinegar solution and little salt. I left them for 30 minutes. Remove and drain the excess water. Pat dry them with paper towels. Dust them with flour.
Heat oil to 350’F and once they get heated up, fry them in batches. Drain the excess oil in a paper towel and sprinkle cummin powder, garam masala, salt and pepper. Serve hot with ketchup and mayonnoise.