Nadroo Monjivor Or Lotus Root Cutlets
|Grated onions||2 Tablespoon|
|Grated ginger||1 Tablespoon|
|Green chillies||2 , deseeded and finely chopped|
|Cloves||2 , finely crushed|
|Crushed cumin||1 Teaspoon|
|Kashmiri red chilli powder||1 Teaspoon|
|Peanut oil||4 Tablespoon|
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.