Nadir Monje
Veg
Vegan
Lotus stem discs coated in a spiced chickpea flour batter with Kashmiri red chilli and cumin, deep-fried until crisp and golden — the classic Kashmiri street snack. The lotus stem's hollow, ringed cross-section creates beautiful patterns when sliced, and the besan batter clings to its textured surface. Sold at street stalls in Srinagar alongside the floating markets, eaten hot with kehwa.
Cuisines
Kashmiri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
|
2 medium | Lotu Stem |
|
1 cup | Gram Flour |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Salt |
|
1 pinch | Asafoetida |
|
1 cup | Water |
|
— | Oil , for deep frying |
Instructions
- 1 Wash and peel the lotus stems, then slice them into thin rounds.
- 2 In a bowl, mix gram flour, red chili powder, cumin seeds, fennel seeds, salt, and asafoetida.
- 3 Gradually add water to the mixture to form a smooth batter.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Dip each lotus stem slice into the batter, ensuring it is well-coated.
- 6 Carefully place the coated slices into the hot oil and fry until golden and crispy.
- 7 Remove the fried lotus stems using a slotted spoon and drain on paper towels to remove excess oil.
- 8 Serve hot as a snack or side dish.
Tips
Ensure the oil is hot enough before frying to achieve a crispy texture.