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Nadroo Monjivor Or Lotus Root Cutlets

Healthycooking's picture
Ingredients
  Lotus roots 2
  Grated onions 2 Tablespoon
  Grated ginger 1 Tablespoon
  Green chillies 2 , deseeded and finely chopped
  Asafoetida 1⁄4 Teaspoon
  Cloves 2 , finely crushed
  Crushed cumin 1 Teaspoon
  Kashmiri red chilli powder 1 Teaspoon
  Cornflour 3 Tablespoon
  Salt To Taste
  Peanut oil 4 Tablespoon
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.

Recipe Summary

Cuisine: 
Indian
Course: 
Snack
Method: 
Fried
Ingredient: 
Vegetable

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