Best Lotus Root Bhaji Dry Curry Recipes
NADIR MONJI (SPICY, CRISPY-FRIED LOTUS ROOT) WITH TAMARIND CHUTNEY
This is a spicy snack of crispy-fried lotus root that most often is served lashed with tamarind and green chile chutneys and a cup of kahwa tea. It's a common street food throughout Kashmir, where it's served in a newspaper cone--making it a popular train snack, too, since it's easily portable and the lotus root holds up well on long train trips. Kids love this snack not only because it's crunchy (and a bit greasy!) but also because sliced lotus root has a fun shape resembling a wagon wheel. At my home, nadir monji is a go-to playdate recipe that my daughter, Shagun, always requests on her birthday. I can't wait for the day when we can experience it together the way it should be enjoyed: at the train station in Jammu, where I wash it down with a glass of vibrant Kashmiri apple juice.
Provided by Maneet Chauhan
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large bowl, stir together the rice flour, chile powder, ajwain, and cumin. Season with salt.
- Pat the lotus roots dry to remove excess moisture and line a plate with paper towels for draining.
- Pour 5 inches oil into a deep heavy-bottomed pot and heat over medium-high heat to 350 degrees F on an instant-read thermometer (or a pinch of flour flicked on the surface sizzles), 7 to 9 minutes.
- Dredge the lotus in the seasoned flour, shaking it in your palm to remove any excess. Working a few pieces at a time (do not overcrowd the pot), fry the lotus root until golden brown on both sides, 3 to 4 minutes, using a slotted spoon to turn it as it fries to ensure even coloring. Use the slotted spoon to transfer the fried lotus to the paper towels and season with more salt or chaat masala if desired while still piping hot. Allow the oil to return to frying temperature between batches.
- Serve immediately with tamarind chutney.
- In a saute pan, heat the oil over medium heat until it glistens, about 2 minutes. Add the cumin, coriander, fennel, and chile flakes and saute until aromatic, about 2 minutes. Add the fresh ginger, raisins, dates, tamarind, and jaggery, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring with a wooden spoon occasionally to prevent scorching and to encourage the flavors to mingle.
- Remove the pan from the heat and transfer the chutney to a food processor or blender and blend on high speed until smooth. Transfer to a bowl and stir in the chaat masala, black salt, ground ginger, and a large pinch of salt. Taste and season with more salt if necessary. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.
LOTUS ROOT BHAJI (DRY CURRY)
Lotus roots are edible and eaten all over Asia. In India, they are made either in a like a Curry gravy or as a dry bhaji. Some enterprising cooks even stuff the lotus root canals with a stuffing of their choice, meat or curry spices, and cook them whole in an oven. It can also be added to various meat curries or grated and made into Vegetable Koftas.
Provided by roja khan
Categories Pakistani
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Wash and scrap the skin of fresh lotus roots. Slice into 1/2 to 1 cm thick rings. Boil in microwave for 5-7 minutes. Tinned ones are already clean and boiled, just drain.
- Heat oil in a pan, add cumin seeds and a pinch of asafoetida powder and let the seeds splutter.
- Add ginger and fry for a few seconds.
- Add all powdered spices, except garam masala, and stir for 10 seconds, to release flavours.
- Add potatoes and lotus roots, stir fry to ensure that all the vegetables are well coated with spices and turn the heat low. If using tinned lotus root, cook potatoes to almost done first and then add lotus roots.
- Cover and cook for 10-15 minutes, until tender. You may need to add a couple of tablespoons of water, to allow potatoes to cook.
- Stir in garam masala.
- Adjust salt and chillies to your own taste.
- Turn heat off and add fresh coriander leaves.
- . Serve with Chapatties or Plain Parathas.
Nutrition Facts : Calories 175.6, Fat 4.9, SaturatedFat 0.7, Sodium 14, Carbohydrate 30.6, Fiber 4.1, Sugar 3.3, Protein 3.5
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