PG_Food_Factory: The Traditional Kashmiri Street Food Nadru Cutlets Recipe | Veg Nadru Cutlets Recipe | Nadru Cutlets | Kashmiri Nadru Recipe | Kashmiri Nadru Plant

The Traditional Kashmiri Street Food Nadru Cutlets Recipe | Veg Nadru Cutlets Recipe | Nadru Cutlets | Kashmiri Nadru Recipe | Kashmiri Nadru Plant | Kashmiri Nadru Cutlets |Kashmiri Veg Nadru Cutlet Recipe: Here is a delicious and easy recipe for Vegetarian Nadru Cutlets (Lotus Stem Cutlets), a popular Kashmiri snack that combines the unique crunch of lotus stems (nadru) with aromatic spices and vegetables.

Ingredients:

250g Nadru (lotus stem), cleaned, peeled, and finely grated or chopped

2 medium potatoes, boiled and mashed

1 small carrot, grated (optional)

1 small onion, finely chopped

2 green chilies, finely chopped

2 tablespoons fresh coriander leaves, chopped

1 teaspoon grated ginger

1/2 teaspoon garam masala

1/2 teaspoon cumin powder

1/2 teaspoon fennel powder (optional, for Kashmiri flavor)

1/2 teaspoon red chili powder or Kashmiri chili powder

Salt to taste

2-3 tablespoons bread crumbs (extra for coating)

2 tablespoons cornflour or rice flour (for binding)

Oil for shallow frying

Kashmiri Style Veg Nadru Cutlets

Instructions:

To prepare the lotus stem:

Clean and peel the stems thoroughly. If they're firm, boil them in salted water for 5-7 minutes, then finely grate or chop them. Squeeze out any excess water.

Mix the cutlet mixture:

In a large bowl, combine the grated nadru, mashed potatoes, carrots, onions, green chilies, coriander, ginger, garam masala, cumin seeds, fennel powder, chili powder, salt, breadcrumbs, and cornflour/rice flour. Mix well until the mixture sticks together (add more breadcrumbs if it's too wet).

Make the cutlets:

Divide the mixture into equal portions. Shape into patties or cutlets.

Coated cutlets:

Roll each cutlet in breadcrumbs for a crispy texture.

Shallow fry:

Heat oil in a non-stick pan. Shallow fry the cutlets over medium heat until golden brown and crispy on both sides. Drain on a paper towel.

Serve:

Serve hot with mint chutney, tamarind chutney or ketchup.

Also read:

Kashmiri Haak Saag Recipe

Kashmiri Chokh Wangun Recipe

Kashmiri Monji Haak Recipe