Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Breakfast

Nadru Monje

Traditional 7. Nadru Monje recipe

🧺 Ingredients

• 300g fresh lotus stems (nadru, peeled, cut into 2-inch pieces)
• ¾ cup gram flour (besan, 90g)
• ¼ cup rice flour (30g)
• ½ tsp red chilli powder (1.5g)
• ½ tsp turmeric powder (1.5g)
• 1 tsp ginger-chilli paste (5g)
• ½ tsp salt (2.5g)
• ¼ tsp asafoetida (0.5g)
• ½ cup water (120ml)
• Oil for deep frying (250ml)

👩‍🍳 How to make Nadru Monje

1. Peel lotus stems, cut into 2-inch pieces, soak in water 5 min (prevents browning)
2. Mix besan, rice flour, red chilli, turmeric, salt, asafoetida in bowl
3. Add ginger-chilli paste, water gradually to form smooth, thick batter (consistency: coats spoon)
4. Heat oil in deep pan to 350°F (175°C, test with thermometer)
5. Pat lotus pieces dry with paper towel
6. Dip each piece into batter, coat fully, slide into hot oil
7. Fry in batches (3-4 pieces at a time, don't crowd)
8. Fry 4-5 min turning once, until golden-brown and crispy
9. Remove with slotted spoon, drain on paper towel
10. Serve hot with mint chutney or pickle
11. Visual cue: Golden-brown crispy exterior, light interior, slight spongy texture visible when broken, steam rises from fritter
12. ---

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