Nadur Monje
Crispy, golden fritters made from lotus stem coated in a spiced chickpea flour batter. A beloved street food snack from Kashmir, perfect for a rainy day with a cup of chai.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Lotus Stem
- b.Wash the lotus stem thoroughly under running water to remove any mud.
- c.Peel the tough outer skin using a vegetable peeler.
- d.Slice the lotus stem diagonally into uniform discs, about 1/4-inch thick.
- 2
Step 2
- a.Make the Batter
- b.In a medium mixing bowl, combine the besan, rice flour, Kashmiri red chilli powder, hing, ajwain, and salt.
- c.Gradually add water while whisking continuously to form a smooth, thick batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
- d.Let the batter rest for 10 minutes. This allows the flours to hydrate properly.
- 3
Step 3
- a.Deep Fry the Fritters
- b.Heat the mustard oil in a kadai or deep pan over medium-high heat until it reaches about 350°F (175°C).
- c.To test the oil, drop a small amount of batter into it; it should sizzle and rise to the surface immediately without browning too quickly.
- d.Dip each lotus stem slice into the batter, ensuring it's evenly coated on all sides.
- e.Carefully slide the battered slices into the hot oil. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature.
- f.Fry for 3-4 minutes, turning occasionally, until the fritters are deep golden brown and crisp.
- g.Using a slotted spoon, remove the fried Nadur Monje and place them on a wire rack to drain excess oil and maintain crispiness.
- 4
Step 4
- a.Serve
- b.Serve the Nadur Monje immediately while they are hot and crispy.
- c.They pair wonderfully with traditional Kashmiri walnut chutney (Doon Chetin) or mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the lotus stem uniformly to ensure they all cook evenly.
- 2The batter consistency is crucial. If it's too thin, it won't stick; if too thick, the fritters will be doughy.
- 3For an authentic Kashmiri flavor, use mustard oil. Heat it until it's just smoking slightly to mellow its pungent flavor before frying.
- 4Maintain a steady oil temperature. Frying in small batches helps prevent the oil from cooling down, ensuring crispy results.
- 5Drain the fried fritters on a wire rack instead of paper towels. This allows air to circulate underneath, preventing them from becoming soggy.
- 6For extra tender lotus stem, you can parboil the slices in salted water for 2-3 minutes, then drain and pat them completely dry before dipping in batter.
Adapt it for your goals.
Spice Level
Adjust the amount of Kashmiri red chilli powder to your preference. You can also add 1/2 teaspoon of chaat masala to the batter for a tangy kick.
Herb AdditionHerb Addition
Add 1 tablespoon of finely chopped fresh cilantro or mint leaves to the batter for a fresh, herby flavor.
Healthier VersionHealthier Version
For a less oily option, arrange the battered slices in a single layer in an air fryer basket. Spray with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway, until golden and crisp.
Why this is on our healthy list.
Rich in Dietary Fiber
Lotus stem is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and can help in managing weight by providing a feeling of fullness.
Good Source of Vitamin C
Lotus stem contains a significant amount of Vitamin C, a powerful antioxidant that boosts the immune system, supports skin health, and helps protect the body against infections.
Plant-Based Protein
The batter is made from besan (gram flour), which is a good source of plant-based protein, essential for building and repairing tissues and overall body function.
Frequently asked questions
Nadur Monje is a traditional Kashmiri snack made from lotus stem (nadur) slices that are dipped in a spiced batter of gram flour (besan) and rice flour, and then deep-fried until crispy. It's a popular street food in the Kashmir Valley.