Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets

Name: Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 2 pieces Lotus Stem (2 Lotus Stem skin peeled, chopped); 1 cup Elephant Yam (1 cup Elephant yam (Suran/Senai/Ratalu) skin peeled, boiled and mashed); 2 tbsp Semolina (2 tablespoon Sooji (Semolina/ Rava)); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 2 tbsp Red Chili Powder (2 tablespoon Red Chilli powder); 2 tbsp Ground coriander (2 tablespoon Coriander Powder (Dhania)); 1 piece Ginger (1 inch Ginger); 4 cloves Garlic (4 cloves Garlic chopped); 0 pieces Table Salt (Salt to taste)

Kashmiri Style Nadir Monjvor Recipe - Lotus Stem Cutlets - Indian Snack Recipes (Indian)

65 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Kashmiri Style Nadir Monjvor pressure cook the yam with water and salt till it softens. Mash the yam and keep it aside.
2Heat a pan with oil, add cumin seeds and crackle them for 10 seconds. You can add the chopped ginger and garlic as well and saute till they soften.
3Add the chopped lotus stem along with the spice powders mentioned above and stir till the masala is well coated.
4Sprinkle little water, cover it with a lid and cook in medium heat for about 5 minutes. Make sure u keep turning so that it does not get stuck at the bottom.
5Once the lotus stem are cooked, add it into the mashed yam along with semolina and salt. Check for salt and shape them into medium sized cutlets.
6Heat a pan with oil for shallow frying, once oil is hot place the cutlets and fry them on either side till it is golden brown and crispy.
7Serve the Kashmiri Style Nadir Monjvor along with Beetroot Rice (Pulao) Recipe, raitaby the side for special Sunday lunch.