Nadur Monje
A popular Kashmiri tea-time snack made with crisp lotus stem slices coated in a lightly spiced gram flour batter and fried until golden. It has a lovely crunch outside and a tender bite in the middle.
For 12 servings
- prep · ~5 min
Prepare the lotus stem.
1.Wash the lotus stem well to remove any trapped grit.2.Peel lightly if the outer skin feels tough.3.Cut into 12 thick diagonal slices so they stay crisp outside and tender inside.TIPRinse the slices again after cutting to clean out the holes. - mix · ~4 min
Make the batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds, asafoetida, and salt to a bowl.2.Pour in water little by little and whisk to a smooth, thick batter.3.Mix until the batter coats the back of a spoon without running off too quickly.TIPA thick batter gives Nadur Monje its classic craggy coating. - rest · ~5 min
Rest the batter for 5 minutes.
- fry · ~5 min
Heat the oil and coat the slices.
1.Heat oil for deep frying in a deep pan over medium heat.2.Dip each lotus stem slice into the batter and coat it well on all sides.3.Let any heavy excess batter drip back into the bowl before frying.TIPMedium heat cooks the lotus stem through without darkening the batter too fast. - fry · ~15 min
Fry the Nadur Monje until crisp.
1.Slide in a few coated slices at a time without crowding the pan.2.Fry until golden and crisp, turning once or twice for even color, about 4 to 5 minutes per batch.3.Lift out and let excess oil drain before frying the next batch.TIPIf the fritters brown too fast, lower the heat slightly so the lotus stem softens properly inside. - serve
Serve hot.
Serve Nadur Monje hot while the coating is still crisp. It is usually enjoyed as a tea-time snack.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After slicing, rinse through the holes again and pat very dry so the batter grips the lotus stem instead of sliding off.
- 2Keep the batter thick enough to cling heavily; if it thins while resting, whisk in a little more chickpea flour.
- 3Lightly crush the carom seeds just before mixing so their aroma comes through the fried coating.
- 4Fry in small batches so the oil temperature stays steady and the slices turn crisp rather than greasy.
- 5The best doneness cue is a deep golden, craggy coating with the lotus stem just tender when pierced.
- 6Drain the fried monje on a rack instead of paper alone to keep the underside from steaming soft.
- 7If making ahead, refry for 30 to 60 seconds before serving to bring back the signature crunch.
Adapt it for your goals.
Low-oil
Shallow-fry in less oil or air-fry after brushing with oil; the coating will be a bit less puffed but still crisp.
extra spicyExtra-spicy
Increase red chili powder or add a pinch of Kashmiri chili for deeper color and a hotter tea-time snack.
gluten freeGluten-free
As written, this is naturally gluten-free if your asafoetida is gluten-free; useful for those avoiding wheat.
onion garlic freeOnion-garlic-free
This version already suits onion- and garlic-free cooking, making it handy for fasting or satvik-style meals.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the snack more satisfying than a plain starch coating.
Fiber From Lotus Stem
Lotus stem contributes fiber and texture, helping the fritters feel hearty rather than airy alone.
Digestive Spice Support
Ajwain and asafoetida are traditional spices often used to make legume-based batters feel easier to digest.
Frequently asked questions
The slices are usually too wet or the batter is too thin. Pat the lotus stem dry well and keep the batter thick enough to coat the back of a spoon.
