Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets

Archana's Kitchen

May 29, 2018

1850 Ratings

Time:Prep: 20 M|Cook: 45 M|Total: 1h 5min

Makes:4 Servings

Meal:Appetizer

Cuisine:Kashmiri

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:

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:

Ingredients

2 Lotus Stem, skin peeled, chopped

1 Elephant yam (Suran/Senai/Ratalu), skin peeled, boiled and mashed

2 Sooji (Semolina/ Rava)

1 Cumin seeds (Jeera)

1 Turmeric powder (Haldi)

2 Red Chilli powder

2 Coriander Powder (Dhania)

1 Ginger

4 Garlic, chopped

Salt, to taste

Instructions for 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.