Kashmiri Nadru Monje – Crispy Lotus Stem Fritters

 Kashmiri Nadru Monje – Crispy Lotus Stem Fritters

Kashmiri Nadru Monje is a popular street-style snack from Kashmir, made with lotus stems coated in a lightly spiced gram flour batter and deep-fried until golden and crispy. Known for its crunchy exterior and tender texture inside, this delicious snack is especially enjoyed during cold weather.

Served hot with mint chutney or a cup of Kashmiri tea, Nadru Monje makes a wonderful evening snack.

Ingredients

- 2 medium lotus stems (nadru)

- ½ cup gram flour (besan)

- 2 tablespoons rice flour

- ½ teaspoon red chilli powder

- ½ teaspoon carom seeds (ajwain)

- ¼ teaspoon turmeric powder

- ½ teaspoon cumin powder

- A pinch of asafoetida

- Salt to taste

- Water, as needed

- Oil, for deep frying

Method

1. Prepare the Lotus Stems

Wash the lotus stems thoroughly under running water to remove any dirt trapped inside their holes.

Peel the outer skin and cut them into thin diagonal slices.

Boil the slices in salted water for about 5–7 minutes until slightly tender. Drain and allow them to cool.

2. Prepare the Batter

In a mixing bowl, combine gram flour, rice flour, red chilli powder, turmeric powder, cumin powder, carom seeds, asafoetida and salt.

Gradually add water and mix until you get a thick, smooth batter that can coat the lotus stem slices evenly.

3. Coat the Lotus Stems

Add the prepared lotus stem slices to the batter.

Mix gently until every slice is well coated.

4. Heat the Oil

Heat oil in a deep frying pan over medium heat.

To check whether the oil is ready, drop a little batter into it. If it rises gradually, the oil is at the right temperature.

5. Fry Until Crispy

Carefully drop the coated lotus stem slices into the hot oil in small batches.

Fry them until golden brown and crispy, turning occasionally for even cooking.

Remove with a slotted spoon and place them on kitchen paper to absorb excess oil.

6. Serve Hot

Sprinkle a little chaat masala or black salt over the crispy Nadru Monje.

Serve immediately with mint chutney or tomato sauce.

Serving Suggestions

Nadru Monje tastes delicious with:

- Fresh mint chutney

- Tamarind chutney

- Tomato ketchup

- A hot cup of Kashmiri Kahwa

- Masala chai

Tips for Crispy Nadru Monje

- Clean the lotus stems carefully because mud can remain inside their holes.

- Slice them evenly for uniform cooking.

- Do not make the batter too thin.

- Rice flour helps create a crispier coating.

- Fry in small batches to maintain the oil temperature.

- Serve immediately for the best crunch.

Final Thoughts

Kashmiri Nadru Monje is a simple yet flavourful snack that brings a taste of Kashmir to your kitchen. With its crispy coating and tender lotus stem centre, it is a wonderful alternative to everyday fritters.

Try this traditional Kashmiri snack at home and enjoy it hot with your favourite chutney and tea.