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Crispy, golden-fried lotus root slices seasoned with classic Kashmiri spices. This simple yet addictive snack is a beloved delicacy from the Kashmir Valley, perfect with a cup of tea or as a side with your main meal.
For 4 servings
Prepare the Lotus Root
Parboil the Slices
Make the Batter
Crispy, golden-fried lotus root slices seasoned with classic Kashmiri spices. This simple yet addictive snack is a beloved delicacy from the Kashmir Valley, perfect with a cup of tea or as a side with your main meal.
This kashmiri recipe takes 35 minutes to prepare and yields 4 servings. At 159.01 calories per serving with 3.25g of protein, it's a beginner-friendly recipe perfect for snack or appetizer or side.
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Fry the Nadru
Serve
For a different texture and flavor, use a mix of half rice flour and half besan (gram flour). You can also add a tablespoon of cornstarch for extra crispiness.
Add 1/4 teaspoon of ajwain (carom seeds) or 1/2 teaspoon of dried mint powder (pudina) to the batter for a unique aromatic twist.
For a healthier option, arrange the battered slices on a baking sheet lined with parchment paper. Spray with a little oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp.
Lotus root is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels.
It contains a significant amount of Vitamin C, a powerful antioxidant that boosts the immune system and protects the body against infections.
Nadru is a good source of important minerals like potassium, which helps regulate blood pressure, and copper, which is vital for energy production and brain function.
Sogginess is usually caused by three things: the lotus root slices were not dried properly after boiling, the batter was too thin, or the oil was not hot enough. Ensure slices are bone dry, the batter is thick, and you fry in batches in hot oil.
Nadru (lotus root) itself is very healthy, rich in fiber and nutrients. However, since this recipe involves shallow frying, it should be enjoyed in moderation as part of a balanced diet. You can bake or air-fry them for a healthier alternative.
One serving of Nadru Fry (about 6 pieces) contains approximately 150-180 calories, depending on the amount of oil absorbed during frying.
Yes, this recipe is naturally gluten-free as it uses rice flour for the batter. Just ensure your spices, especially garam masala, are certified gluten-free if you have a severe allergy.
Nadru Fry is best eaten fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to a day. Reheat in an air fryer or a hot oven for a few minutes to regain some of the crispiness. Microwaving is not recommended as it will make them soft.
It is not recommended. Parboiling softens the lotus root, ensuring it cooks through and has a tender-crisp texture. Frying raw lotus root might result in a hard, undercooked center.
This recipe goes great with these complete meals
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
