Nadur Monji: Difference between revisions
Content deleted Content added
Sam Sailor (talk | contribs) Adding short description: "South Asian food item" (Shortdesc helper) |
Sam Sailor (talk | contribs) Removing {{orphan}} per WP:O, article has at least three incoming links from other pages in main space - you can help!; MOS tweaks &c. |
||
| Line 1: | Line 1: | ||
{{short description|South Asian food item}} |
{{short description|South Asian food item}} |
||
{{Orphan|date=September 2015}} |
|||
{{Infobox prepared food |
{{Infobox prepared food |
||
| name = Nadur Monji |
| name = Nadur Monji |
||
Revision as of 13:37, 12 November 2018
| Course | Appetizer or snack |
|---|---|
| Place of origin | India |
| Region or state | South Asia |
| Main ingredients | Lotus root Rice flour |
| This article is part of the series on |
| Indian cuisine |
|---|
 |
Nadur Monji is a fried snack (fritter). With its origins in Kashmir it is found across South Asia.[1]
Preparation
Nadur monji are created by taking one or two ingredients such as Lotus root, Rice flour, salt, Red chilli powder, Caraway seeds, Thyme powder, cauliflower, cayenne pepper, chili pepper, or occasionally black cumin. Lotus roots are cut into long pieces and further cut into strips. Mixed with rice flour, salt, red chilli powder, caraway seeds, thyme powder and is heated in a kadai. Fried till crisp and reddish-brown color and served hot with chutney.
Serving
Nadur monji are usually served as snacks or appetizers. In Kashmir, and are popular as a fast food snack.
References
- ^ Asian Agri-History Foundation (2006). Asian Agri-history. Asian Agri-History Foundation. p. 232. Retrieved 12 November 2018.
.. Nadur monji is a delicacy prepared during fairs and community get-together.
