Nadir Monji

By Chef Shantanu Gupte

From India Unlimited

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Starter

Type: Kashmiri

Key Ingredients:

Crisp and tangy these deep fried lotus stem slices will go well with cocktails

Short History: Nadir Monji is a Kashmiri street food that is had as a snack or fast food. Owing to the presence of several lakes in the Kashmir valley, lotus grows abundantly and so the lotus stem is an integral part of the Kashmiri cuisine. Nadir Monji, also called Nadru Monje is among the many such lotus stem-based preparations, the other being Nadru Yakhni,.

What is Nadir Monji: Nadir Monji are lotus stem fritters and are an extremely popular Kashmiri street food. Here, thick lotus stem roundles are first coated in a dry rice flour mixture, then batter-fried and served with a sprinkle of chaat masala..

Cooking Tips: Use quality lotus stems, rice flour, spices and spice blends..

Serving Suggestion : Nadir Monji tastes best with tamarind-onion or radish chutneys and Kahwa tea as an accompaniment..

Ingredients

Lotus stems 2
Rice flour 2 tbsps + 1 cup
Red chilli powder 1 tsp
Salt to taste
Cumin seeds 1 tsp
Carom seeds (ajwain) 1 tsp
Oil to deep fry
Chaat masala to sprinkle

Methods

Soak lotus stems in water in a bowl for some time, then peel them and cut into thick slices.
Take 2 tbsps rice flour in a plate, add a little red chilli powder and salt and mix well. Roll the lotus stem slices in it till they are well coated.
Mix together 1 cup rice flour, remaining red chilli powder, cumin seeds, carom seeds, salt and little water in a mixing bowl to make a medium thick batter.
Heat sufficient oil in a kadai. Dip the lotus stem slices in the batter, slide into hot oil and deep fry till golden. Drain on absorbent paper.
Transfer into a serving platter, sprinkle chaat masala over them and serve hot.