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Fried Lotus Root (Nadir Monj)

COOK TIME
3 mins
PREP TIME
10 mins
SERVINGS
4-6
RATE THIS RECIPE
(2)
COOK TIME
3 mins
PREP TIME
10 mins
SERVINGS
4-6
RATE THIS RECIPE
(2)

Ingredients

  • 2/3 cup rice flour
  • 1-2 teaspoons Kashmiri chilli powder
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cup water
  • 18 ounces lotus root, washed, peeled and cut into thin strips
  • sunflower oil, for deep-frying
  • any chutney or tomato ketchup, to serve

Chef notes

I fell in love with how lotus root is used in Kashmiri cooking and this preparation in particular stood out. It is a popular street food in the region and I love how satisfying the crispy texture is. Lotus root is used a lot in Kashmiri cuisine. I love these delicious delicacies, which are often served as street food. On a visit to the Hazratbal Shrine, I brought some of these back to the hotel I was staying in, to have with a cup of tea. Lotus root is readily available in Chinese and other Asian grocers. You can also find them ready sliced in the frozen section in the supermarket.

Swap option: Sweet potatoes can be used instead of lotus root.

Technique tip: You can also cook this in the air fryer but need to blanche the lotus root before adding the batter. The sweet potatoes are fine without. These are also gluten-free because they are made with rice flour.

Preparation

1.

In a large bowl, mix together the flour, chilli powder, ground ginger and salt, then add the water and mix to a smooth, fine paste. Add the lotus root slices, turning to coat them in the paste.

2.

Meanwhile, pour sunflower oil into a deep, heavy-based pan to a depth of 8 centimeters (3 inches). Place over medium heat and heat to 350 F on a digital thermometer. Alternatively, you can drop in a tiny piece of bread or batter: If it sizzles and browns in 15 seconds, the oil is hot enough.

3.

Once the oil is hot, carefully lower the lotus root slices into the oil and deep-fry until brown and crispy. Remove with a slotted spoon to drain on a plate lined with paper towels. You may need to do these in batches of about 6 at a time so the oil temperature remains high enough.

4.

Serve hot. I love to eat them with chutney or even tomato ketchup.