A Crunchy Taste of Tradition
Known as Nadru in Kashmir and Kamal Kakdi in other parts of India, the lotus stem is a celebrated ingredient in Asian cuisine. It has a unique, lace-like appearance when sliced and a wonderfully crunchy texture. For generations, one of the most beloved
ways to enjoy it has been in the form of Nadru Monje, a popular Kashmiri street food. This traditional method involves coating lotus stem slices in a seasoned batter of rice flour or gram flour and deep-frying them to golden perfection. The result is an irresistible, crispy snack often enjoyed with a cup of tea, offering a comforting and authentic taste of the region.
The Air Fryer Advantage
While the deep-fried version is undeniably delicious, it comes with the usual downsides of heavy oil usage. This is where the air fryer, a staple in many modern Indian kitchens, works its magic. By circulating hot air at high speed, an air fryer achieves a similar crispy texture to deep-frying but with a fraction of the oil—often just a single tablespoon is enough. This significantly reduces the calorie and fat content, transforming a traditionally indulgent snack into a guilt-free pleasure. You get all the crunch and flavour you crave, without the excess oil or the mess of deep-frying.
Selecting and Preparing Your Nadru
The secret to perfect nadru chips begins with choosing the right lotus stem. Look for firm, thick stems that are closed on both ends and free of soft spots or blemishes. The preparation is crucial. Start by thoroughly washing the lotus stem under running water to remove any mud or debris from its hollow channels. Peel the tough outer skin with a vegetable peeler. For the crispiest results, slice the stem as thinly and evenly as possible; a mandoline slicer is excellent for this. After slicing, it's a good practice to soak the slices in water for about 10 minutes to clean them further, then pat them completely dry with a kitchen towel. This drying step is essential, as it prevents the chips from steaming instead of crisping in the air fryer.
The Authentic Spice Mix
To honour the traditional taste, the right blend of spices is key. While recipes vary, a classic Kashmiri-style seasoning brings warmth and a gentle kick. In a large bowl, you will toss your prepared nadru slices. Start with a light coating of oil—olive, mustard, or any neutral oil will work. Then, add your spices. A typical combination includes Kashmiri red chilli powder for its vibrant colour and mild heat, turmeric powder, cumin powder, and salt. Some recipes also use chaat masala for a tangy finish or a pinch of ajwain (carom seeds) for its distinctive flavour. Ensure every slice is evenly coated with the oil and spice mixture before it goes into the air fryer.
Air Frying to Crispy Perfection
Now for the final, easy step. Preheat your air fryer to around 180°C (350°F) for about five minutes. Arrange the seasoned nadru slices in a single layer in the air fryer basket, trying not to overcrowd them; you may need to cook in batches for the best results. Air fry for 10 to 15 minutes. The key to an even crunch is to shake the basket or flip the chips halfway through the cooking time. Keep an eye on them in the final few minutes, as thin slices can go from golden brown to burnt quite quickly. The chips are ready when they are crisp and have a beautiful golden hue.
