Nadru Monje
Crispy, golden-fried lotus stem fritters from the heart of Kashmir. These savory snacks, coated in a spiced rice flour batter, are a beloved street food classic perfect with a cup of tea.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Lotus Stem
- b.Peel the lotus stems and wash them thoroughly under running water. Use a small brush or skewer to clean any mud from the holes.
- c.Slice the stems diagonally into long, finger-like strips, about 1/4-inch thick.
- d.Bring a pot of water to a boil, add 1/2 tsp of the salt, and parboil the lotus stem strips for 5-7 minutes until they are slightly tender but still have a firm bite.
- e.Drain the strips completely in a colander and pat them thoroughly dry with a kitchen towel. This step is crucial for a crispy result.
- 2
Step 2
- a.Make the Batter
- b.In a mixing bowl, combine the rice flour, besan, Kashmiri red chili powder, turmeric powder, garam masala, asafoetida, ginger-garlic paste, and the remaining salt.
- c.Gradually add water while whisking continuously to form a smooth, lump-free batter.
- d.The batter should have a medium consistency, thick enough to coat the back of a spoon but not pasty. Let it rest for 5 minutes.
- 3
Step 3
- a.Fry the Nadru Monje
- b.Heat mustard oil for deep frying in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C).
- c.To test the oil, drop a small amount of batter into it. If it sizzles and rises to the top immediately without browning too quickly, the oil is ready.
- d.Dip each dried lotus stem strip into the batter, ensuring it is evenly coated, and let any excess drip off.
- e.Carefully slide the battered strips into the hot oil one by one. Do not overcrowd the pan; fry in batches of 5-6 pieces.
- f.Fry for 4-5 minutes, turning them occasionally, until they are deep golden brown and crisp on all sides.
- 4
Step 4
- a.Drain and Serve
- b.Once crisp and golden, remove the Nadru Monje from the oil using a slotted spoon.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Serve immediately while hot and crispy with mint chutney or traditional Kashmiri radish chutney (Muji Chetin).
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the lotus stems are patted completely dry after parboiling. Any moisture will prevent the batter from sticking and make the fritters soggy.
- 2The consistency of the batter is key. If it's too thin, it won't coat properly. If it's too thick, the coating will be doughy and not crispy.
- 3Maintain a consistent medium-high temperature for the oil. If the oil is not hot enough, the fritters will absorb too much oil. If it's too hot, they will burn on the outside before cooking through.
- 4For an extra crispy texture, you can double-fry the fritters. Fry them once until light golden, remove and let them cool slightly, then fry again until deep golden brown.
- 5Using mustard oil for frying imparts a pungent, authentic Kashmiri flavor to the Nadru Monje.
Adapt it for your goals.
Spice Level
Adjust the Kashmiri red chili powder or add finely chopped green chilies to the batter for extra heat.
HerbsHerbs
Add a tablespoon of finely chopped fresh mint or cilantro to the batter for a fresh, aromatic twist.
CoatingCoating
For a different texture, add 1-2 tablespoons of cornstarch or fine semolina (sooji) to the batter for enhanced crispiness.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Vitamin C
Lotus stem contains a significant amount of Vitamin C, a powerful antioxidant that boosts the immune system and promotes healthy skin.
Contains Essential Minerals
It is packed with important minerals like potassium, which helps regulate blood pressure, and iron, which is crucial for preventing anemia.
Frequently asked questions
A serving of approximately 5 pieces of Nadru Monje contains around 250-300 calories, primarily from the carbohydrates in the batter and the oil absorbed during deep frying.