Nadru Monje
Crisp fritters made from thin slices of lotus stem coated in a spiced gram flour batter, a favourite tea-time snack across Kashmir.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10 g
- carbs
- 24 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 210 kcal
Instructions
- 1
Boil the sliced lotus stem in water for 5 minutes until just tender. Drain the slices and pat them dry.
- 2
Mix gram flour, rice flour, chilli powder, turmeric, carom seeds and salt with water into a thick batter.
- 3
Dip each lotus stem slice into the batter until evenly coated.
- 4
Heat oil in a kadai (deep pan) until medium-hot.
- 5
Fry the coated slices in batches until golden and crisp on both sides.
- 6
Drain the fried slices on paper towels.
- 7
Serve hot as a snack.
Chef's tips
Par-boiling (partially boiling) the lotus stem first helps it cook through and stay crisp. Fry in small batches so the oil stays hot.
Ingredient substitutions
- rice flour → cornflour for extra crunch
Storage
Best eaten fresh and hot.
Reheating
Reheat in an oven or air fryer to restore crispness; avoid microwaving.
Common mistakes to avoid
- •Skipping the initial boil, which leaves the lotus stem tough inside.
Serving suggestions
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