Crispy Kashmiri Nadir Monjvor (Lotus Stem Cutlets)

Kashmiri Style Nadir Monjvor (Lotus Stem Cutlets)
Course: Appetizer
Cuisine: Kashmiri
Diet: Vegetarian

Ingredients:

• 2 Lotus Stems, peeled and chopped
• 1 cup Elephant yam (Suran/Senai/Ratalu), peeled, boiled, and mashed
• 2 tablespoons Sooji (Semolina/ Rava)
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Turmeric powder (Haldi)
• 2 tablespoons Red Chilli powder
• 2 tablespoons Coriander Powder (Dhania)
• 1-inch Ginger, finely chopped
• 4 cloves Garlic, finely chopped
• Salt, to taste

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 4

Instructions:

1. Cook the Yam: In a pressure cooker, add the elephant yam along with water and salt. Cook until soft. Once done, mash the yam and set it aside.

2. Prepare the Lotus Stem: Heat a pan with some oil. Add cumin seeds and let them crackle for about 10 seconds. Then, add the chopped ginger and garlic. Sauté until the garlic softens and becomes fragrant.

3. Cook the Lotus Stem: Add the chopped lotus stem to the pan along with turmeric powder, red chilli powder, and coriander powder. Stir to coat the lotus stem evenly with the spices. Add a splash of water, cover, and cook on medium heat for 5 minutes, stirring occasionally to prevent it from sticking.

4. Combine and Form Cutlets: Once the lotus stem is cooked, transfer it into the mashed yam mixture. Add semolina and salt, and check the seasoning. Mix well and shape the mixture into medium-sized cutlets.

5. Shallow Fry the Cutlets: Heat oil in a pan over medium heat. Once hot, carefully place the cutlets into the pan and fry on both sides until they are golden brown and crispy.

6. Serve: Serve these delightful Kashmiri-style Nadir Monjvor cutlets with Beetroot Rice (Pulao) and raita for a perfect Sunday lunch.

Enjoy the rich flavors of Kashmir with this unique and crispy appetizer!