Kashmiri Nadru Monje
Crispy, spiced lotus stem fritters that offer a delightful crunch with every bite. A beloved street snack from the valley, perfectly paired with a hot cup of Kashmiri kahwa.
30min
Total Time
4
Servings
Kashmiri
Cuisine
Recipe
1
Wash the lotus stems thoroughly and slice them thinly lengthwise into thin strips.
2
In a mixing bowl, combine gram flour, rice flour, Kashmiri red chilli powder, ajwain, asafoetida, and salt.
3
Gradually add water to the flour mixture to make a smooth, semi-thick batter that coats the back of a spoon.
4
Heat mustard oil in a heavy-bottomed kadhai over medium-high heat until it smokes slightly, then lower the heat.
5
Dip each lotus stem slice into the batter, ensuring it is evenly coated, and drop it carefully into the hot oil.
6
Deep fry the fritters in batches, turning occasionally, until they turn golden brown and crispy.
7
Remove the fritters using a slotted spoon and drain excess oil on paper towels.
8
Serve hot immediately with mint-coriander chutney or spicy dipping sauce.
Ingredients
2 large lotus stems (nadru), peeled and sliced lengthwise
1/2 cup gram flour (besan)
2 tablespoons rice flour
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon ajwain (carom seeds)
A pinch of asafoetida (hing)
Salt to taste
Water as needed for batter
Mustard oil for deep frying
*This AI-generated recipe may contain inaccuracies.