Nadur Monje with Kahwa

Crispy Nadur Monje with aromatic Kahwa – an energy-giving, feel-good start to your day!

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 lotus stem diagonally into uniform discs, about 1/4-inch thick.
2. 2

   Make the Batter

   • In a medium mixing bowl, combine the besan, rice flour, Kashmiri red chilli powder, hing, ajwain, and salt.
   • Gradually add water while whisking continuously to form a smooth, thick batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
   • Let the batter rest for 10 minutes. This allows the flours to hydrate properly.
3. 3

   Deep Fry the Fritters

   • Heat the mustard oil in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C).
   • To test the oil, drop a small amount of batter into it; it should sizzle and rise to the surface immediately without browning too quickly.
   • Dip each lotus stem slice into the batter, ensuring it's evenly coated on all sides.
   • Carefully slide the battered slices into the hot oil. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 3-4 minutes, turning occasionally, until the fritters are deep golden brown and crisp.
   • Using a slotted spoon, remove the fried Nadur Monje and place them on a wire rack to drain excess oil and maintain crispiness.
4. 4

   Serve

   • Serve the Nadur Monje immediately while they are hot and crispy.
   • They pair wonderfully with traditional Kashmiri walnut chutney (Doon Chetin) or mint chutney.