How to make Nadur Monji -

Lotus roots dipped in rice flour batter with spices and fried in oil till golden brown.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus Root (भें / नादरू), Rice Flour (चावल का आटा)

Cuisine : Kashmiri

Course : Snacks and Starters

For more recipes related to Nadur Monji checkout Stir Fry Lotus Root With Black Pepper. You can also find more Snacks and Starters recipes like Batata Vada on Sugarcane Sticksv- SKK Dosa Waffles Sabudana Aur Aloo Ki Tikki Air-fried Paneer with Curry Leaves

Nadur Monji

Nadur Monji Recipe Card


Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Nadur Monji Recipe

  • Lotus Root 1

  • Rice Flour 1/2 cup

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Thyme powder 1/4 teaspoon

  • Oil to deep fry


Step 1

Wash the lotus roots thoroughly, cut into five centimeter long pieces and further cut into strips. Drain and pat the lotus strips dry. Mix rice flour, salt, red chilli powder, caraway seeds, thyme powder with enough water to make a think batter.

Step 2

Heat sufficient oil in a kadai. Dip the strips in the batter and drop in handfuls into the hot oil. Fry till crisp and reddish brown in color. Drain onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.