Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets
A spicy cutlet made with lotus stem and yam which is a delicacy from kashmir. Lotus stem and Yam are a very unusual ingredient to be mixed but in this recipe it comes out as a delicious snacks that you can serve it as a healthy cutlet along with a warm cup of chai.
Kashmiri Style Nadir Monjvor Recipe-Lotus Stem Cutlets is an exotic recipe made with lotus stem as the main ingredient. Is a cherished snack from Kashmir made from lotus stem. The recipe is a variant from the authentic recipe. The lotus stem are usually dipped in a spicy rice flour batter and fried till it is crisp.
Lotus stem have benefits that are rich in minerals, vitamins, iron and potassium and zinc that are quintessential for our body.
Serve the Kashmiri Style Nadir Monjvor along with Beetroot Rice (Pulao) Recipe, raita by the side for special Sunday lunch.
If you are looking for more cutlet recipes here are some:
20 M
45 M
65 M
4 Servings
Ingredients
- 2 Lotus Stem , skin peeled, chopped
- 1 cup Elephant yam (Suran/Senai/Ratalu) , skin peeled, boiled and mashed
- 2 tablespoon Sooji (Semolina/ Rava)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 2 tablespoon Red Chilli powder
- 2 tablespoon Coriander Powder (Dhania)
- 1 inch Ginger
- 4 cloves Garlic , chopped
- Salt , to taste
How to make Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets
To begin making the Kashmiri Style Nadir Monjvor pressure cook the yam with water and salt till it softens. Mash the yam and keep it aside.
Heat a pan with oil, add cumin seeds and crackle them for 10 seconds. You can add the chopped ginger and garlic as well and saute till they soften.
Add the chopped lotus stem along with the spice powders mentioned above and stir till the masala is well coated.
Sprinkle little water, cover it with a lid and cook in medium heat for about 5 minutes. Make sure u keep turning so that it does not get stuck at the bottom.
Once the lotus stem are cooked, add it into the mashed yam along with semolina and salt. Check for salt and shape them into medium sized cutlets.
Heat a pan with oil for shallow frying, once oil is hot place the cutlets and fry them on either side till it is golden brown and crispy.
Serve the Kashmiri Style Nadir Monjvor along with Beetroot Rice (Pulao) Recipe, raita by the side for special Sunday lunch.
