Srinagar Lotus Root Chips
Thin-sliced lotus root deep-fried crispy with Kashmiri chilli. Popular Srinagar Dal Lake snack.
People also search this as nadru chips, kamal kakdi chips, lotus stem chips.
Ingredients
- Gram Flour — 30 g
- Mustard Oil — 80 g
- salt — 5 g
- Nadru (Lotus Stem) — 400 g
- Kashmiri Red Chilli Powder — 6 g
- Rice Flour — 60 g
- Asafoetida — 0.5 g
- ajwain — 2 g
- Water — 80 g
Method
- Peel lotus stem and wash out any mud from the holes.
- Slice thin, about 3 mm, at a slant.
- Mix both flours, chilli, ajwain, asafoetida, salt and water into a thick paste.
- Coat the slices well in the paste.
- Heat mustard oil in a kadai till hot.
- Fry slices in batches till crisp and red-brown.
- Drain on paper and serve hot with walnut chutney.
Common questions
- How many calories in one plate of Srinagar Lotus Root Chips?
- 331 kcal per plate.
- How much cooking time?
- 25 min — 15 min prep, 10 min cooking.