Kashmiri Nadru Cutlet | Lotus Stem Kebab | Kamal Kakdi Tikki | Bhee Ki Tikki | Kashmiri Tadka Twist

Nadru or Lotus Stem holds a special place in Kashmiri Cuisine. In Kashmir Nadru or 'Nadir' as it is called in local language is found in almost all the major lakes particularly the Dal. Nadru is cooked in numerous ways, it can be cooked with gravies, lentils, fish, yogurt etc. It serves as an excellent appetizer when you make cutlets out of it or make 'Nadir Churma'. 'Nadir Monji' serve as a popular street food in Kashmir.
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Ingredients:

1. Nadru - 1/2 kg
2. Salt - 1/2 tsp
3. Corn Flour- 3 tbsp
4. Chili Powder - 1/2 tsp
5. Turmeric Powder - 1/2 tsp
6. Fennel Powder - 1/2 tsp
7. Ghee - 3 tsp
8. Oil - 4-5 tbsp

Method:

1. Peel and cut Nadru into small pieces
2. Wash and drain the nadru and pat dry
3. Roast the Nadru on a tawa or on gas grill
4. Place and roasted nadru in a food processor
5. Add salt, chili powder, turmeric powder, fennel powder and corn flour
6. Grind for few seconds and then add ghee
7. Grind for 10-15 secs and take out
8. Start making cutlets or kebabs
9. Heat oil in a pan and shallow fry the cutlets
10. Fry each side 10 - 15 mins until crust is crispy.

Nadru Cutlets are ready.

ENJOY!

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Music Credit:
“Rabab and Nuht” — MOIUDDIN BHAT, ABDUL AZIZ PARVEZ,WARREN SENDERS (1986) sourced from gyawun.com

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