Introduction
Nadroo Monje is also known as Lotus Stem Kebabs. This is a traditional Kashmiri dish, both flavourful and delicious. This dish encapsulates all the spices and has a unique texture of lotus stems. Nadroo Monje is often served as a snack or appetizer. Serve this snack along with tea or during festive seasons or gatherings.
Where the Dish is Sold
Nadroo Monje is a specialty of Kashmiri cuisine and is commonly found in traditional Kashmiri restaurants and street food stalls in the Kashmir Valley. It is also a popular dish in Kashmiri households and is often prepared during special occasions and festivals.
Preparation Time
- Preparation Time: 20 minutes
- Cook Time: 30 minutes
- Marination Time: 15 minutes (if needed)
- Soaking Time: 30 minutes (if needed)
- Total Time: 1 hour 5 minutes
Ingredients
- Lotus Stems (Nadroo): 500 grams
- Gram Flour (Besan): 1 cup
- Rice Flour: 2 tablespoons
- Ginger Powder: 1 teaspoon
- Fennel Powder: 1 teaspoon
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: 1/2 teaspoon
- Asafoetida (Hing): A pinch
- Salt: To taste
- Water: As needed
- Oil: For deep frying
Step-by-Step Instructions
Step 1: Preparing the Lotus Stems
- Clean and Peel: Wash the lotus stems thoroughly under running water. Peel off the outer layer and cut them into 2-3 inch long pieces.
- Soak: Soak the lotus stem pieces in water for about 30 minutes to remove any bitterness.
Step 2: Preparing the Batter
- Mix Dry Ingredients: In a mixing bowl, combine gram flour, rice flour, ginger powder, fennel powder, red chili powder, turmeric powder, asafoetida, and salt.
- Add Water: Gradually add water to the dry ingredients while stirring continuously to form a smooth, thick batter. The consistency should be such that it coats the back of a spoon.
Step 3: Marinating the Lotus Stems
- Coat the Stems: Dip the soaked and drained lotus stem pieces into the batter, ensuring they are evenly coated.
- Marinate: Let the coated lotus stems marinate for about 15 minutes to allow the flavors to infuse.
Step 4: Frying the Nadroo Monje
- Heat Oil: Heat oil in a deep frying pan over medium heat.
- Fry: Carefully drop the marinated lotus stem pieces into the hot oil. Fry until they turn golden brown and crispy.
- Drain: Remove the fried lotus stem pieces from the oil and place them on a paper towel to drain excess oil.
Servings
This recipe serves approximately 4 people.
Nutrition Table
| Nutrient | Amount per Serving |
| Calories | 150 kcal |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Total Carbohydrate | 18 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 30 mg |
| Iron | 2 mg |
| Potassium | 250 mg |
Special Notes
- Lotus Stem Selection: Choose fresh and tender lotus stems for the best texture and flavor.
- Batter Consistency: Ensure the batter is not too thin or too thick. It should coat the lotus stems evenly.
- Frying Temperature: Maintain the oil at a medium temperature to ensure the lotus stems cook evenly without burning.
- Serving Suggestions: Serve Nadroo Monje hot with mint chutney or tamarind sauce for an enhanced flavor experience.
Conclusion
Nadroo Monje is a delightful Kashmiri dish that brings a unique taste and texture to the table. Its crispy exterior and tender interior make it a perfect snack or appetizer. Whether you are hosting a party or simply craving something different, Nadroo Monje is sure to impress your taste buds.
Try this recipe at home and enjoy the rich flavors of Kashmiri cuisine!
