NADIR MONJI (SPICY, CRISPY-FRIED LOTUS ROOT) WITH TAMARIND CHUTNEY

Nadir Monji (Spicy, Crispy-Fried Lotus Root) with Tamarind Chutney image

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

Time 45m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup rice flour
2 teaspoons Kashmiri or other red chile powder
1/2 teaspoon ajwain seeds, lightly crushed
1 teaspoon cumin seeds, toasted
Kosher salt
2 cups thinly sliced peeled lotus root (available at Asian and Indian markets)
Vegetable oil, for deep-frying
Chaat masala, for finishing, optional
Tamarind Chutney, store-bought or homemade (recipe follows), for serving
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon red chile flakes
1 tablespoon finely chopped fresh ginger
1/4 cup golden raisins
1/4 cup pitted dates
One 16-ounce block seedless tamarind pulp, coarsely chopped, or 16 ounces tamarind paste
1 cup jaggery or dark brown sugar
1 teaspoon chaat masala
1/2 teaspoon black salt (kala namak)
1 teaspoon ground ginger
Salt

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.