Kashmiri Nadru Monje Lotus Stem Fritters with Chutney

Ingredients

• 250 g lotus root, peeled and sliced into 5 mm rounds
• 90 g chickpea flour
• 2 tbsp rice flour
• 1/2 tsp ground fennel
• 1/2 tsp ground cumin
• 1/4 tsp Kashmiri chile powder
• 1/2 tsp salt
• 120 ml cold water
• 4 tbsp neutral oil
• 25 g cilantro
• 15 g mint leaves
• 1 tbsp lemon juice
• 1/2 cucumber, sliced, for the salad

Steps

1. Rinse the sliced lotus root well and simmer it in lightly salted water for 6 minutes; drain and pat dry.
2. Whisk chickpea flour, rice flour, fennel, cumin, chile, salt, and cold water into a smooth batter that coats a slice.
3. Blend cilantro, mint, lemon juice, a pinch of salt, and 2 tablespoons water into a loose green chutney.
4. Heat a 5 mm layer of oil in a skillet over medium heat until a drop of batter sizzles.
5. Dip lotus slices in batter and fry in batches for 2 to 3 minutes per side until deeply golden; drain on a rack.
6. Serve the fritters hot with herb chutney and a simple cucumber salad.

Allergen note: Contains wheat. Check packaged chutney ingredients for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.