Nadru Pakora

: Fried and Delicious Lotus Stem

Pakora recipe for a rainy day? This one is straight from Kashmir and it could very well be the best monsoon munchie you know. Nadru monje are crispy lotus stem fritters made with just rice flour, red chilli powder, cumin and salt. After frying, the inside of the lotus stem remains soft and juicy, while the outside turns crispy and crisp. It’s the monsoon and you want to munch on something with your evening chai, then do give this Kashmiri lotus stem snack a try. It's very simple to prepare. Wash and slice the lotus stem, combine with spiced rice flour, add enough water to adhere to the lotus stem, and fry in hot oil until it turns golden brown. No whisk, no marinating and no fancy equipment. Simple, straight-up frying that instantly warms your home with the cosiest smell. This simply gluten-free Kashmiri lotus stem snack is 100% vegan and requires less than 30 minutes of preparation. Perfect for an instant snack at the end of the day or as a popular appetiser for parties. They are attractive crispy lotus root fritters and are best fresh and hot. Serve hot topped with a traditional Kashmiri walnut chutney. This crispy nadru monje is very much part of Kashmiri traditions, but at the same time very easy to make at home.

Kashmiri kahwa is a cherished traditional drink from the stunning Kashmir valley, famous for its fragrant aroma and cosy warmth. This comforting beverage combines the flavours of cinnamon, cardamom, saffron, and green tea, resulting in a rich golden brew that instantly calms the mind. This warm drink is topped with chopped almonds, adding a subtle nutty crunch to each sip.