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Crispy, golden-fried lotus stem fritters from the heart of Kashmir. These savory snacks, coated in a spiced rice flour batter, are a beloved street food classic perfect with a cup of tea.
For 4 servings
Prepare the Lotus Stem
Make the Batter
Fry the Nadru Monje
Crispy, golden-fried lotus stem fritters from the heart of Kashmir. These savory snacks, coated in a spiced rice flour batter, are a beloved street food classic perfect with a cup of tea.
This kashmiri recipe takes 35 minutes to prepare and yields 4 servings. At 365.07 calories per serving with 7g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Drain and Serve
Adjust the Kashmiri red chili powder or add finely chopped green chilies to the batter for extra heat.
Add a tablespoon of finely chopped fresh mint or cilantro to the batter for a fresh, aromatic twist.
For a different texture, add 1-2 tablespoons of cornstarch or fine semolina (sooji) to the batter for enhanced crispiness.
Lotus stem is an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Lotus stem contains a significant amount of Vitamin C, a powerful antioxidant that boosts the immune system and promotes healthy skin.
It is packed with important minerals like potassium, which helps regulate blood pressure, and iron, which is crucial for preventing anemia.
A serving of approximately 5 pieces of Nadru Monje contains around 250-300 calories, primarily from the carbohydrates in the batter and the oil absorbed during deep frying.
Nadru Monje can be part of a balanced diet when eaten in moderation. The lotus stem itself is nutritious, rich in fiber and vitamins. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed as an occasional treat.
Yes, for a lower-fat version, you can make them in an air fryer. After coating the parboiled stems in a slightly thicker batter, spray them with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less traditional but still delicious.
Sogginess is usually caused by three things: the lotus stems were not dried properly after boiling, the batter was too thin, or the oil was not hot enough, causing the fritters to absorb excess oil instead of crisping up.
Traditionally, Nadru Monje is served with Muji Chetin (Kashmiri Radish Chutney) or a simple Walnut Chutney. A classic mint-coriander chutney also pairs wonderfully with it.
Yes, you can peel, slice, and parboil the lotus stems a day in advance. Store them in an airtight container in the refrigerator. Ensure you pat them completely dry before dipping them in the batter.
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.
