Description

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.

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

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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.

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.