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Nadir monje

AI-drafted · awaiting admin review

Crisp fritters of lotus-stem slices in a spiced rice-flour batter, a street snack of Srinagar.

Region: Kashmir valleyOccasion: Snack; winter evenings and RamzanTime: 30 minServes: 4Vegan

Ingredients

  • 300 g lotus stem
  • 1 cup rice flour
  • 2 tbsp gram flour (besan)
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp fennel powder
  • ½ tsp ajwain (carom seeds)
  • Salt to taste
  • Water as needed
  • Mustard oil for deep-frying

Method

  1. Peel the lotus stem and cut it into thin slices or long thin strips. Wash well.
  2. Mix rice flour, gram flour, chilli, fennel, ajwain and salt with enough water to make a thick batter.
  3. Toss the lotus stem in the batter until well coated.
  4. Deep-fry small handfuls in hot mustard oil until golden and crisp.
  5. Drain and serve hot with walnut-radish chutney.

History

Monje means fritters in Kashmiri. Stalls in Srinagar fry nadir monje in large pans, especially in the cold months.

Significance

It is a favourite snack with tea and a popular food at iftar during Ramzan.

Sources