Nadir Monje

Instructions

1. 1

   Prepare the Lotus Stem

   • Wash the lotus stem thoroughly under running water to remove any mud.
   • Peel the tough outer skin using a vegetable peeler.
   • Slice the stem into thin rounds, about 1/4-inch thick.
   • In a medium pot, bring 4 cups of water to a rolling boil. Add 1/2 tsp of salt.
   • Carefully add the lotus stem slices and parboil for 5-7 minutes until they are slightly tender but still firm with a bite. Do not overcook them.
   • Drain the slices completely in a colander and spread them on a kitchen towel to pat dry. This step is crucial for a crispy result.
2. 2

   Create the Spiced Batter

   • In a large mixing bowl, combine the besan, rice flour, Kashmiri red chili powder, turmeric powder, hing, ajwain, garam masala, and 1 tsp of salt.
   • Whisk the dry ingredients together to ensure they are evenly distributed.
   • Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to pancake batter, thick enough to coat the back of a spoon without being runny.
3. 3

   Fry the Nadir Monje

   • Heat the vegetable oil in a deep kadai or pan over medium-high heat. The oil should be about 350°F (175°C).
   • To test the oil, drop a small bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready.
   • Dip each dried lotus stem slice into the batter, ensuring it's fully and evenly coated.
   • Gently slide the battered slices into the hot oil, one by one. Fry in batches of 5-6 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 4-5 minutes, flipping them halfway through, until they are a deep golden brown and crispy on both sides.
   • Using a slotted spoon, remove the fried Nadir Monje and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Serve Immediately

   • Serve the Nadir Monje hot for the best crispy texture.
   • Pair with traditional Kashmiri walnut chutney (Doon Chetin) or mint chutney and a hot cup of tea (chai).