Nadir Monje are deep fried lotus stem fritters and a crunchy street food from our beautiful state Kashmir . While Exploring the Flavours of street food from different states Nadir Monje sounded very interesting .
Nadir is the other name for lotus stem and Nadir Monje are fritters made from these lotus stems . Lotus Stem are a favourite with Sindhi’s , Punjabi and Kashmiri ‘s and make it regularly in various forms . Sindhi and Punjabis call them Bhea. and make Sai Thoom wara Bhea , Bhea ji Tikki and many more lotus stem dishes.
We normally use besan for any kind of pakoras , but these are made with only rice flour . Lotus stem is a hard root and we need to clean it well and normally boil before using them . You could read more on how to prepare them here. Nadir Monje are made with raw lotus stem . I was very very hesitant while making these so just made a small batch . The fritters turned out awesome , they do not cook through and through but do not taste raw , they have a super crunch to them and you just don’t stop eating them.
I am not sure if the Kashmiri’s serve walnut chutney with Nadir Monje but I made some . The walnut chutney is a authentic Kashmiri chutney and has a super texture and flavour . I could use it as a spread on my roti or bread as well .
All in all Nadir Monje is a quick and delicious street food from Kashmir which is a must try .
2 long sticks lotus stem
1 cup rice flour
1 tsp red chilly powder
Pinch cumin seeds
Salt to taste
Water to bind
Cut the lotus stem into 2”long thin pieces.
Wash well and make sure you remove all traces of mud.
After washing , drain the water and let stand in a sieve for 5 minutes .
Add them to a big mixing bowl .
Add rice flour , red chilly powder, cumin seeds , salt to taste.
Mix well with hands.
Sprinkle a little water and mix till the lotus stem is coated with the flour mixture .
Heat oil .
Drop the coated lotus stem chips into hot oil.
Make sure you drop them one by one .
Deep fry till nice and golden.
Remove on a kitchen towel.
Serve with walnut chutney.
Some Kashmiri Dishes
Here is what I have been posting under Explore the Flavors