Kashmir Nadir Monje Lotus Stem Fritter Crispy Srinagar Snack

Method

1. 1

   Soak in cold water 10 minutes. Drain and pat completely dry.

2. 2

   Peel the lotus stem and slice diagonally into 5 mm slices.

3. 3

   Make batter: combine besan, Kashmiri red chilli powder, fennel powder, ginger powder, turmeric, cumin seeds and salt.

4. 4

   Add water gradually whisking until a thick coating batter forms.

5. 5

   Heat oil for deep frying on medium.

6. 6

   Dip lotus stem slices in batter coating thoroughly. Shake off excess.

7. 7

   Fry in batches on medium heat for 3 to 4 minutes per side until deep golden and completely crispy.

8. 8

   Drain on paper towels. Serve immediately with green chutney.