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Nadur Monji
(Lotus Fritters)




  1. Wash the lotus root thoroughly. Cut into 5 cm lengths and further cut into strips. Drain and pat the strips dry.
  2. Make a thin batter of rice flour, salt, chile powder, cumin and thyme powder.
  3. Dip the strips in the batter and drop a handful of the tangled strips into a kadhai with sizzling hot oil.
  4. Fry until crisp and reddish-brown in color.
  5. Remove, drain and serve hot.


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