Nadru Fry

1. 1
   prep

   Prepare the lotus stem.

   1.Peel the tough outer skin of the lotus stem completely.

   2.Slice into thin, even rounds about 3-4 mm thick.

   3.Wash the slices thoroughly, checking for any mud in the inner holes.
2. 2
   boil · ~5 min

   Parboil the lotus stem slices.

   1.Bring a saucepan of water to a rolling boil.

   2.Add lotus stem slices and boil for 4-5 minutes until just tender but still firm.

   3.Drain and pat completely dry with a kitchen towel.

   TIPDon't overcook — the slices should stay firm enough to hold their shape when frying.
3. 3
   fry · ~7 min

   Shallow fry the parboiled lotus stem.

   1.Heat 2 tablespoons mustard oil in a frying pan until it reaches its smoking point, then cool slightly.

   2.Add dried lotus stem slices in a single layer and fry on medium heat.

   3.Flip when the underside turns golden, fry the other side until crisp.

   4.Remove and set aside on a paper towel.

   TIPFry in batches if needed — overcrowding steams instead of crisping the slices.
4. 4
   temper · ~1 min

   Make the tempering.

   1.Heat the remaining 1 tablespoon mustard oil in the same pan.

   2.Add cumin seeds and fennel seeds, let them crackle for 30 seconds.

   3.Add a pinch of asafoetida and stir for 5 seconds.
5. 5
   saute · ~3 min

   Coat the lotus stem with spices.

   1.Lower the heat, add ginger powder, fennel powder, Kashmiri red chili powder, black pepper, and salt.

   2.Stir the spices continuously for 20 seconds to toast them lightly.

   3.Return the fried lotus stem slices to the pan and toss gently until every slice is well coated.

   4.Cook for 2 more minutes on low heat, letting flavors meld.

   TIPKeep the heat low when adding dry powders — they burn quickly and turn bitter.
6. 6
   garnish

   Garnish and serve.

   Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve hot with steamed rice and dal.

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