Nadru Monje
Crisp Kashmiri lotus stem fritters with a light gram flour coating and gentle warmth from chili and carom seeds. They fry up golden outside while the sliced nadru stays tender with a fresh, earthy bite inside.
For 12 servings
- prep · ~10 min
Prepare the nadru.
1.Wash the lotus stem very well to remove any trapped grit.2.Peel lightly if the outer skin is tough.3.Cut into 12 thick batons, about finger length.4.Pat them dry so the batter sticks well. - mix · ~5 min
Make the batter.
1.Add chickpea flour and rice flour to a bowl.2.Mix in red chili powder, turmeric powder, carom seeds, and salt.3.Pour in water little by little and whisk to a thick, smooth batter.4.Coat the back of a spoon with the batter; it should not run like a thin slurry.TIPA thick batter gives the classic crisp shell and keeps the coating from slipping off the nadru. - rest · ~5 min
Rest the batter for 5 minutes.
- fry · ~15 min
Fry the monje until crisp and golden.
1.Heat oil for deep frying in a deep pan over medium heat.2.Dip each lotus stem baton in the batter and coat it evenly.3.Slide in a few pieces at a time and fry without crowding the pan.4.Turn them as needed and cook until golden and crisp, 4 to 5 minutes per batch.5.Lift out and let the excess oil drip back into the pan.TIPKeep the oil at medium heat so the batter cooks through before the outside gets too dark. - serve
Serve the nadru monje hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the lotus stem batons thoroughly after washing so the batter grips instead of sliding off.
- 2If the lotus stem is very mature, blanch the batons briefly before battering so the center turns tender by the time the crust crisps.
- 3Resting the batter helps the chickpea flour hydrate, giving a smoother coating that fries more evenly.
- 4Keep the batter thick enough to cling in a solid layer; if it thins out while standing, whisk in a little more chickpea flour.
- 5Fry in small batches so the oil temperature stays steady and the monje turn crisp rather than greasy.
- 6The fritters are done when the coating is deep golden and the bubbling around them noticeably slows.
- 7Serve immediately after frying for the best contrast between the crisp shell and tender, earthy nadru inside.
Adapt it for your goals.
Spicier
Increase the red chili slightly for a hotter monje that still keeps the earthy lotus stem flavor front and center.
low oilLow-oil
Shallow-fry or air-fry the battered batons with a light brushing of oil for a lighter snack with less richness.
gluten freeGluten-free
This recipe is naturally gluten-free when your flours and spices are certified gluten-free, making it suitable for gluten-avoiding diners.
chaat styleChaat-style
Top the hot fritters with chutneys and a pinch of extra chili for a street-snack style serving.
Why this is on our healthy list.
Legume-Based Coating
The chickpea flour batter adds plant protein and makes the fritters more filling than a coating made only with refined flour.
Vegetable-Centered Snack
Lotus stem brings an earthy vegetable base with natural fiber, making the dish more substantial than plain batter-fried snacks.
Digestive Spice Support
Carom seeds are traditionally used in savory fried foods for their distinctive flavor and digestive-friendly reputation.
Frequently asked questions
Not always. Tender lotus stem can be fried directly, but if your batons seem mature or very firm, a quick blanch helps them cook through before the coating gets too dark.
