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:
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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.
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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.
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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.
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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.
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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.
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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!
