Nadru Monj

NADRU MONJ

Nadru Monj can be easily described as Lotus Stem fritters. It's a Kashmiri delicacy & is ocasionally served outside temples in the valley, or during religious ceremonies & picnic spots. Its crispy, crunchy & spicy! Ditch the store bought chips & try this old time classic recipe from Kashmir. Pair it with a cup of Kehwa & dip it in dhaniya pudding chutney or any other chutney you like... this dish will never disappoint you!

Recipe

Peel the nadru
Cut long thin pieces of Nadru : ½ kg
Wash the Nadru pieces properly & put it in a bowl
Dilute a dash of Asafoaetida (Heeng) in half cup of water
Sprinkle Salt (Namak): ½ teaspoon, Kashmiri Red chilli powder: ¼ teaspoon & Cumin (Zeera) powder: ½ teaspoon on the nadru
Pour Asafoaetida (Heeng) water in the bowl
Add Rice flour (Chawal ka aata): 5 heaps
A dash of red colour (optional)
Mix everything well & add little water so that the rice flour sticks to the nadru
Sometimes rice flour splits when fried in oil, so add Gram flour (Besan) to the mixture: 2 spoons
Meanwhile, heat oil in another pan to deep fry the nadru
In low flame, put nadru one by one & carefully fry it
Deep fry till crisp red