September 17, 2021

Nadir Monji With Tamarind Chutney

Origin :-

Nadir Monji is a fried snack prepared from lotus stem and gram flour. It is a cherished treat in all of Kashmir. Nadir monji served with a lip smacking tamarind and onion chutney is a street food in Kashmir. Tamarind Chutney is a sweet and tangy chutney. It is also known as saunth chutney. This tamarind chutney is used in chaat snacks like dahi vada, samosa chaat, aloo tikki chaat etc. It is also served with samosa, kachori, pani puri and pakora.

Ingredients :-

For Nadir Monji
1 cup lotus roots peeled, cut into strips	4 tsp rice flour
1/2 tsp black cumin ( shahi zeera)	red chili powder 1/2 tsp
Salt to taste	Water 1/2 tsp
Oil for frying
For Tamarind Chutney
1/4 cup seedless tamarind pulp	1/4 tsp ginger powder
Black salt or regular salt as required	Cayenne powder 1/2 tsp
Cumin seeds 1/2 tsp	1 pinch asafoetida (hing)
Water as required

Method :-

For Nadir Monji –

In a big bowl, mix the rice flour, salt, cumin, red chilli powder and water into the lotus root strips. Each strip should be coated well.
Heat the oil in a deep pan. Add battered lotus root in small portions to hot oil.
Fry both sides on medium flame until nicely browned and crunchy.
Remove with a slotted spoon and drain the excess oil an absorbent kitchen towels.

For Tamarind Chutney-

Soak tamarind in water overnight or for 4 hours in a small bowl.
Heat oil in a small pan.
Add cumin, ginger powder, asafoetida, cayenne and tamarind pulp. Cook for 2 minutes.
Now, add the salt and cook for 4 minutes.
Remove from heat and allow to cool before using.

Nutrition :-

100 grams of lotus stem has 74 calories, 2.5 grams of protein, 5 grams of fiber, 17 grams of carbohydrates, 0.1 grams of fat, 0.261 mg of potassium, 0.39 mg of zinc, 1.16 mg of Iron, 23 mg of magnesium, 556 mg of potassium, 0.25 mg copper, 40 mg of Sodium, 44 mg of Vitamin C and Niacin, pyridoxine, selenium and Thiamine.

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