Nadru Fry

Instructions

1. 1

   Prepare the Lotus Root

   • Thoroughly wash the lotus root under running water. Use a small brush to clean any mud from the holes.
   • Peel the tough outer skin with a vegetable peeler.
   • Slice the lotus root into uniform rounds, about 1/4-inch thick.
2. 2

   Parboil the Slices

   • Bring a medium pot of water to a rolling boil. Add 1 tsp of salt.
   • Carefully add the lotus root slices and cook for 5-7 minutes until they are slightly tender but still firm with a bite (al dente).
   • Drain the slices completely in a colander. Spread them on a clean kitchen towel and pat them thoroughly dry. This step is crucial for achieving a crispy texture.
3. 3

   Make the Batter

   • In a mixing bowl, combine the rice flour, Kashmiri red chili powder, turmeric powder, fennel powder, garam masala, and 0.75 tsp of salt.
   • Gradually add water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
4. 4

   Fry the Nadru

   • Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
   • Dip each dry lotus root slice into the batter, ensuring it's evenly coated on all sides. Let any excess batter drip off.
   • Carefully place the battered slices into the hot oil in a single layer. Do not overcrowd the pan; fry in 2-3 batches.
   • Fry for 3-4 minutes on each side, until they are deep golden brown and crisp.
   • Using a slotted spoon, remove the fried slices and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Sprinkle with chaat masala (if using) while still hot.
   • Serve immediately with mint chutney or tomato ketchup for the best crispy experience.