Nadroo Monje: A Traditional Kashmiri Delicacy

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

1. 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.
2. Soak: Soak the lotus stem pieces in water for about 30 minutes to remove any bitterness.

Step 2: Preparing the Batter

1. Mix Dry Ingredients: In a mixing bowl, combine gram flour, rice flour, ginger powder, fennel powder, red chili powder, turmeric powder, asafoetida, and salt.
2. 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

1. Coat the Stems: Dip the soaked and drained lotus stem pieces into the batter, ensuring they are evenly coated.
2. Marinate: Let the coated lotus stems marinate for about 15 minutes to allow the flavors to infuse.

Step 4: Frying the Nadroo Monje

1. Heat Oil: Heat oil in a deep frying pan over medium heat.
2. Fry: Carefully drop the marinated lotus stem pieces into the hot oil. Fry until they turn golden brown and crispy.
3. 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!

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