Inspired by the serene beauty of Kashmir’s Dal Lake, this dish combines the rustic charm of the region’s most iconic ingredients with modern culinary finesse. Crispy lotus root fritters (nadru), spiced kidney beans (rajma), cool radish raita, tangy cabbage pickle, and a drizzle of Kashmiri chili oil reflect the rich flavors of the region, offering a burst of textures and spices in every bite.
The dish embodies the essence of Kashmiri cuisine—earthy, rich, and vibrant. Whether you’re longing to experience a piece of Dal Lake from afar or simply looking to enjoy something unique for your next gathering, this plate of goodness will transport you straight to the valleys of Kashmir. It highlights popular Kashmiri ingredients like nadru, rajma, and fresh curd. In Kashmiri households, nadru is often fried and served with various accompaniments, while rajma is a beloved comfort food. The subtle spicing and cooling elements of the raita reflect Kashmir’s balance of flavors in everyday meals. The use of Kashmiri red chili powder, known for its deep color and mild heat, pays homage to the regional flavors that make Kashmiri cuisine stand out.
About the Recipe:
The crispy lotus root fritters, stuffed with spiced kidney beans (rajma), paired with radish raita, cabbagei pickle, and chili oil, offer a modern, innovative twist on traditional Kashmiri cuisine. These ingredients are tied to Dal Lake’s rich agricultural and cultural history. This dish merges textures and flavors while honoring local ingredients deeply rooted in Kashmiri culture.
Lotus Stems (Nadru) from Dal Lake:
Lotus stems, or nadru, are an iconic part of Dal Lake’s ecosystem and an integral ingredient in Kashmiri cuisine. Known for their crunchy texture, lotus stems are widely used in dishes like Nadru Yakhni and Nadru Monje. In this dish, the lotus stems are turned into crispy fritters, celebrating this local ingredient in a contemporary form, while the spiced kidney beans (rajma) stuffing adds a hearty, nutritious, and flavorful element.
Fusion of Traditional and Modern Flavors
This dish bridges traditional Kashmiri flavors with modern culinary techniques. The crispy lotus fritter offers the familiar comfort of nadru, while the spiced kidney beans stuffing brings a new dimension, showcasing Rajma from the Jammu region, known for its small size and rich flavor. This pairing ties together two important regions of Jammu and Kashmir, balancing crunch, spice, and richness.
Reflection of Kashmiri Culture:
This dish pays tribute to Kashmiri culture with its emphasis on local, seasonal ingredients and thoughtful pairings. Lotus stems symbolize the bounty of Dal Lake, while kidney beans and radishes reflect the fertile soil of the surrounding region. The combination of flavors and textures embodies the diversity and richness of Kashmiri cuisine.
Overall, the dish is striking—crispy lotus fritters paired with colorful radish raita, vibrant kohlrabi pickle, and red-hued chili oil. The juxtaposition of textures (crispy, creamy, tangy) and the layering of flavors (spicy, cooling, tangy) demonstrate how traditional ingredients can be elevated into contemporary, gourmet-level cuisine.
Check Out the full Recipe Here:
Ingredients:
For the dish of crispy lotus root fritters stuffed with spiced kidney beans, paired with radish raita, cabbage pickle, and Kashmiri chili oil:
Lotus Root (Nadru): A staple in Kashmiri cuisine, known for its earthy flavor and crunchy texture. In this recipe, the lotus roots are brined, coated in a spiced flour mix, and fried to golden perfection.
Kidney Beans (Rajma): The small, flavorful rajma from Jammu is renowned for its rich taste. Mashed and infused with homemade galouti masala, these beans are stuffed inside the lotus root fritters, adding a creamy texture that beautifully complements the crispiness of the fritters.
Cabbage Pickle: A quick, tangy cabbage pickle that introduces a fresh, zesty element. Pickles are an essential part of Kashmiri meals, and this version adds a burst of vibrant flavor to the dish.
Radish Raita: Freshly grated radish, roasted walnuts, and green chili come together to create a cooling raita. Radish is commonly used in Kashmiri salads, while walnuts add a delightful crunch, making this raita a perfect contrast to the fried fritters.
Kashmiri Chili Oil: This homemade chili oil, made from vibrant Kashmiri chili powder, brings a mild heat and a beautiful red hue, enhancing both the flavor and visual appeal of the dish.
Serving Suggestions:
Serve these crispy lotus root fritters as a starter at a dinner party or festive gathering. Arrange them on a platter with small bowls of Kashmiri chili oil and cabbage pickle on the side for dipping and extra flavor.
Pair the fritters with the cooling Kashmiri radish raita to balance the spiciness from the galouti masala and chili oil. The crunchy walnuts in the raita add texture and richness.
These fritters work well as a crunchy side dish for Indian meals. You can serve them alongside rice or biryani with some tangy pickle and curd to complement the flavors.
Pair it with Kashmiri kahwa (traditional spiced green tea) for an elevated experience.
Variations :
Paneer Option: Add cubes of lightly pan-fried paneer to the kidney bean mixture for a heartier version. Pair with a tangy tomato chutney instead of chili oil.
Vegan Version: Replace ghee with olive oil or coconut oil in the kidney beans mixture.
Healthy Twist: Substitute the kidney bean filling with cooked quinoa, sautéed spinach, and spices.
This dish is more than just a meal—it’s a sensory journey through Kashmir’s flavors and textures, evoking the calm of Dal Lake and the vibrancy of its surroundings. Perfect for special occasions or quiet evenings at home, this blend of crispy, creamy, and spicy elements will leave a lasting impression. Enjoy the taste of Kashmir from your kitchen!
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Crispy Nadru (Lotus) Bites
- Prep Time: 50 minutes
- Cook Time: 45
- Total Time: 1 hour 40 minutes
- Yield: 3–4 1x
Description
Crispy Lotus Root Fritters or Nadru Monje stuffed with spiced kidney beans, served with radish raita, cabbage pickle, and chili oil, bring a fresh twist to traditional Kashmiri flavors. Inspired by the rich agricultural heritage of Dal Lake, this dish blends textures and bold flavors while honoring local ingredients. A true taste of Kashmir, reimagined!
Ingredients
For Crispy Lotus Root Fritters:
- 1–2 lotus roots (कमल ककड़ी), peeled and thinly sliced
- Saltwater (for brining)
- ½ cup rice flour
- ½ teaspoon Kashmiri red chili powder
- Salt, to taste
- Oil, for frying
For Galouti Masala:
- 1 tablespoon fennel seeds (सौंफ़)
- 1 tablespoon coriander seeds (साबुत धनिया)
- 1 teaspoon cumin seeds (जीरा)
- 1 teaspoon black peppercorns (काली मिर्च)
- 1 tablespoon poppy seeds (खसखस)
- 1 teaspoon cloves (लौंग)
- 1-inch cinnamon stick (दालचीनी)
- 1 black cardamom (बड़ी काली इलायची)
- 3–4 green cardamoms (छोटी हरी इलायची)
- 1 bay leaf (तेज पत्ता)
- 1 small piece of mace (जावित्री)
- ½ teaspoon nutmeg powder (जायफल)
- 2 teaspoons dried rose petals (optional)
- 1 star anise (optional)
- 1 teaspoon dried ginger powder (सौंठ)
For Kidney Beans (राजमा):
- 1 cup kidney beans (राजमा), soaked overnight
- 1 tablespoon galouti masala
- 1 tablespoon ghee
- Salt, to taste
For Cabbage Pickle (पत्तागोभी का अचार):
- ½ cabbage (पत्तागोभी), thinly sliced
- ½ tablespoon mustard seeds (सरसों)
- ½ tablespoon fenugreek seeds (मेथी)
- 1 teaspoon turmeric
- 1 tablespoon vinegar
- Salt, to taste
For Kashmiri Radish Raita (मूली रायता):
- 1 cup curd (दही)
- ½ cup grated radish (मूली)
- ¼ cup roasted walnuts (अखरोट), crushed
- 1 green chili, finely chopped
- Salt, to taste
- Roasted cumin powder (optional)
For Kashmiri Chili Oil:
- ½ cup oil
- 1 teaspoon cumin seeds (जीरा)
- 1 clove garlic (लहसुन), minced
- 2 tablespoons Kashmiri red chili powder
Instructions
For Crispy Lotus Root Fritters:
- Wash and peel the lotus roots.
- Slice them thinly.
- Soak the thinly sliced lotus roots in salted water for 30 minutes.
- Drain and pat the slices dry with a paper towel.
For the Batter:
- In a bowl, combine rice flour, Kashmiri red chili powder, salt, and water.
- Mix well to form a medium-thick batter.
- Set aside.
For Galouti Masala:
- Dry roast fennel seeds, coriander seeds, cumin seeds, black peppercorns, poppy seeds, cloves, cinnamon, cardamoms, bay leaf, mace, and star anise over low heat until aromatic.
- Let them cool completely.
- Transfer the roasted spices to a spice grinder.
- Add nutmeg powder, dried rose petals, and dried ginger powder.
- Grind into a fine powder.
- Store in an airtight container.
For Kidney Beans (राजमा):
- Pressure cook the soaked kidney beans with enough water for 6 to 8 whistles, or until soft. Set aside to cool.
- Mash the cooked beans well using a spoon or potato masher.
- In a pan, heat ghee and add the mashed beans. Fry for 1-2 minutes.
- Add 1 tablespoon of galouti masala and salt to taste.
- Sauté for another minute.
- Turn off the heat and set aside.
Assembly and Frying:
- Spread a layer of spiced kidney beans on one slice of lotus root.
- Place another slice of lotus root on top and press gently to seal.
- Heat oil in a pan.
- Dip the lotus root sandwiches into the rice flour batter, coating them evenly.
- Deep fry on low to medium heat until golden and crispy.
- Set aside on paper towels to absorb excess oil.
For Cabbage Pickle (पत्तागोभी का अचार):
- In a pan, dry roast mustard seeds and fenugreek seeds.
- Let them cool, then grind them coarsely.
- Thinly slice the cabbage into long strips.
- In a bowl, combine the cabbage with ground spices, turmeric, salt, and vinegar.
- Let the pickle sit for at least 4-5 hours to develop flavors.
For Kashmiri Radish Raita (मूली रायता):
- Peel and grate the radish.
- Chop the roasted walnuts into small pieces.
- Whisk the curd until smooth.
- Add the grated radish, roasted walnuts, green chili, and salt to the curd.
- Mix well and refrigerate until ready to serve.
For Kashmiri Chili Oil:
- Heat oil in a small pan.
- Add cumin seeds and garlic, and fry until golden.
- Remove from heat and allow the oil to cool.
- Strain out the solids.
- Stir in Kashmiri chili powder and mix well.
For Serving:
- On a plate, drizzle some Kashmiri chili oil.
- Place a portion of cabbage pickle on one side.
- Add a dollop of radish raita.
- Top with crispy lotus root fritters.
- Drizzle more Kashmiri chili oil over the fritters for an extra burst of flavor.
- Enjoy this vibrant dish with its delightful combination of textures and bold flavors!
Notes
- For this recipe, thick, fresh and firm lotus roots without any soft spots or discoloration. If the lotus roots are a bit thicker, these fritters will look and taste even better.
- Soaking the lotus root slices in salted water helps to remove any bitterness and prevents discoloration. Make sure to drain and pat them completely dry before dipping them in batter for the crispiest results.
- The batter should be medium-thick to coat the lotus root slices evenly without being too runny or too thick. Adjust the water as necessary to achieve the desired consistency.
- While roasting the spices for galouti masala, be sure to roast on low heat to avoid burning. Roasting releases the oils and enhances the aroma of the spices. Let them cool completely before grinding to get a fine powder. You can store any leftover masala for future use.
- Ensure the kidney beans are thoroughly cooked and soft before mashing. This will help create a smooth filling for the fritters. If you’re short on time, canned kidney beans can be used as a quick alternative, but fresh ones give better flavor.
- Fry the lotus root fritters on low to medium heat to ensure they cook evenly and become crispy without burning. Avoid frying on high heat as it may cook the outside too quickly, leaving the inside undercooked.
- In this recipe, this pickle is usually made using kohlrabi, but I couldn’t find that vegetable, so I replaced it with cabbage, and the end result was excellent.
- Let the cabbage pickle sit for at least 4-5 hours allows the flavors to fully develop. For best results, prepare the pickle a day in advance. The vinegar will give it a tangy flavor that compliments the crispy fritters.
- Before adding radish to the raita, make sure to squeeze out all the water from the radish.If the raita becomes too watery after adding the grated radish, you can strain some of the liquid from the curd before mixing. Refrigerating the raita before serving ensures it stays cool and refreshing when paired with the warm fritters.
- Be careful not to overheat the oil when frying the garlic, as burned garlic can impart a bitter taste. Let the oil cool slightly before adding the chili powder to prevent burning the spices. This oil adds a rich, smoky flavor to the dish, so don’t skip it!
- Drizzling the chili oil over the dish just before serving adds a pop of color and a burst of flavor. You can also garnish the dish with fresh coriander or mint leaves for a fresh touch.
Make-Ahead Tips:
- You can prepare the galouti masala, cabbage pickle, and radish raita ahead of time.
- The kidney bean mixture can also be made a day ahead and refrigerated, making assembly quicker.
- Fry the lotus root fritters just before serving to ensure they remain crispy.
- Category: Main Course
- Cuisine: Kashmiri
Keywords: Kamal Kakdi Pakode, Nadru Monje, Kashmiri Cuisine, Vegetarian Appetizer, Fried Lotus Stem, Rajma Stuffed Fritters, Cabbage Pickle, Mooli Raita, Kashmiri Chili Oil