Nadroo Monjivor Or Lotus Root Cutlets Recipe
Ingredients
| Lotus roots | 2 | |
| Onions | 2 Tablespoon, grated | |
| Ginger | 1 Tablespoon, grated | |
| 2 green chillies, deseeded and finely chopped | ||
| Asafoetida | 1/4 Teaspoon | |
| 2 cloves, crushed fine | ||
| Cumin | 1 Teaspoon, crushed | |
| 1 tsp. red Kashmiri chilli powder | ||
| Cornflour | 3 Tablespoon | |
| Salt | To Taste | |
| Peanut oil | ||
Directions
Wash the lotus roots, scrape off the brown skin, cut the roots into large pieces and wash thoroughly. Chop finely like mince or grate if possible and place into a large bowl.
Add the grated onions, ginger, green chillies, asafoetida, crushed cloves, cumin, chilli powder, salt and the cornflour. Sprinkle 1 tablespoon water, if necessary, and mix well into a ball. Make 6 to 8 balls and shape into oval forms.
Heat oil in a non-stick pan and when hot, fry 2 to 3 at a time till golden brown.
You can substitute the cornflour with gram or chana flour. If you like, you can use a little gram flour to bind all the items. Then whip 2 eggs and dip the cutlets in them and fry.
Serve at lunch or dinner.
Add the grated onions, ginger, green chillies, asafoetida, crushed cloves, cumin, chilli powder, salt and the cornflour. Sprinkle 1 tablespoon water, if necessary, and mix well into a ball. Make 6 to 8 balls and shape into oval forms.
Heat oil in a non-stick pan and when hot, fry 2 to 3 at a time till golden brown.
You can substitute the cornflour with gram or chana flour. If you like, you can use a little gram flour to bind all the items. Then whip 2 eggs and dip the cutlets in them and fry.
Serve at lunch or dinner.
Chef
