Nadur Monji

Nadur Monji is a popular snack originating from the Kashmir region of India. It is a type of fritter made primarily from lotus stem, also known as nadur in Kashmiri. The dish is a staple in Kashmiri cuisine and is often served as a street food or as a side dish during meals.

Ingredients and Preparation

The main ingredient in Nadur Monji is the lotus stem, which is sliced into thin pieces. These slices are then dipped in a batter made from rice flour and gram flour, along with a mix of spices including turmeric, red chili powder, and fennel seeds. The coated lotus stem slices are then deep-fried until they turn golden brown.

The result is a crispy snack that is soft on the inside and crunchy on the outside. Nadur Monji is typically served hot and is often accompanied by a variety of chutneys or sauces.

Cultural Significance

Nadur Monji holds a significant place in Kashmiri cuisine. It is a common sight in local markets and is a favorite among both locals and tourists. The dish is also often included in the traditional Kashmiri 'Wazwan', a multi-course meal in the Kashmiri Muslim tradition.

In recent years, Nadur Monji has gained popularity in other parts of India as well, with many restaurants and street food vendors offering their own versions of the snack.

Variations

While the traditional recipe for Nadur Monji is quite simple, there are many variations of the dish. Some recipes include additional ingredients like onions and garlic, while others use different types of flour for the batter. There are also versions of the dish that are baked instead of fried, offering a healthier alternative to the traditional recipe.

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