Nadir Monje

1. 1
   prep · ~10 min

   Prepare the lotus stem.

   1.Wash the lotus stem thoroughly and peel the outer skin with a vegetable peeler.

   2.Slice into thin, even rounds about 3 mm thick using a sharp knife.

   3.Soak the sliced rounds in a bowl of cold water with a pinch of salt for 5 minutes, then drain and pat completely dry with a clean kitchen towel.

   TIPEven slicing ensures uniform cooking. Thin slices give a crispier result.
2. 2
   prep · ~2 min

   Dry roast and crush the cumin seeds.

   Place the cumin seeds in a small pan over low heat. Toast for 1 to 2 minutes until fragrant and slightly darker in color. Immediately transfer to a plate to cool, then crush lightly using a mortar and pestle or the back of a spoon.

3. 3
   mix · ~5 min

   Make the spiced batter.

   1.In a mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, crushed roasted cumin, ajwain, and salt.

   2.Gradually add ice-cold water, whisking continuously to form a smooth, thick batter that coats the back of a spoon. The batter should be thick enough to cling to the lotus stem slices without running off.

   3.Whisk well for 1 minute to incorporate some air, which helps create a lighter crust.

   TIPUsing ice-cold water is a key restaurant trick that makes the batter crisper when it hits the hot oil.
4. 4
   fry · ~20 min

   Coat and shallow-fry the lotus stem slices.

   1.Heat oil in a heavy-bottomed frying pan over medium heat. The oil is ready when a drop of batter sizzles and rises to the surface without browning immediately.

   2.Working in batches, dip each dried lotus stem slice into the batter, ensuring it's evenly coated on both sides. Let excess batter drip off.

   3.Carefully slide the battered slices into the hot oil. Do not overcrowd the pan; fry 6 to 8 slices at a time.

   4.Fry for 2 to 3 minutes per side until the underside is golden and crisp, then flip gently with a slotted spoon. Fry the other side for another 2 minutes.

   5.Transfer the fried fritters to a plate lined with paper towels to drain any excess oil.

   TIPMaintain a steady medium heat. If the oil is too hot the batter burns before the lotus stem cooks through; too cool and the fritters absorb oil and become soggy.
5. 5
   serve

   Serve immediately with mint chutney.

   Arrange the hot, crispy Nadir Monje on a serving plate. Sprinkle a pinch of chaat masala on top if desired. Serve right away with a bowl of fresh mint chutney for dipping.

   TIPNadir Monje lose their crispiness as they cool, so serve them straight from the pan to the table.

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