Nadru monje
Nadru monje, from above
VegVeganJammu and Kashmir

Nadru monje

Lotus stem fritters in a spiced rice flour batter. Srinagar's crunchiest street snack.

35 minTime
5 gProtein each
mediumSpice
Fritters by the lake2 chapters · 1 min read

Make it your way

Grandma's wayLotus stem, rice flour batter, mustard oil.
The original
289kcalsame
5 gproteinsame
6 gfibresame
35minutessame

Classic nadru monje.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Lotus stem (lotus root)2 stems, sliced thin
Rice flour½ cup
Besan (chickpea flour, gram flour)2 tbsp
Kashmiri chilli powder1½ tsp
Fennel seeds1½ tsp, powdered
Ajwain (carom seeds)¼ tsp
Asafoetidaa pinch
Saltto taste
Water⅓ cup
Mustard oilfor frying, about what is absorbed

Method

4 steps
  1. 1Wash the lotus stem, flushing the holes, and slice thinly. Pat dry.
  2. 2Mix rice flour, besan, chilli, fennel, ajwain, asafoetida and salt with water into a thick batter. Toss the slices in it.
  3. 3Deep fry in hot mustard oil in batches until crisp.
  4. 4Drain and serve hot with walnut or radish chutney.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Nadru monje: a bread or rice, a side, something to drink and something sweet.

On the side Monji haak25 min
On the side Kashmiri haak25 min
To drink Kashmiri kahwa15 min
To drink Masala chai10 min
Something sweet Shufta40 min
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