Nadir Monji Spicy Crispy Fried Lotus Root With Tamarind Chutney Recipes

NADIR MONJI (SPICY, CRISPY-FRIED LOTUS ROOT) WITH TAMARIND CHUTNEY

Steps:

• In a large bowl, stir together the rice flour, chile powder, ajwain, and cumin. Season with salt.
• Pat the lotus roots dry to remove excess moisture and line a plate with paper towels for draining.
• Pour 5 inches oil into a deep heavy-bottomed pot and heat over medium-high heat to 350 degrees F on an instant-read thermometer (or a pinch of flour flicked on the surface sizzles), 7 to 9 minutes.
• Dredge the lotus in the seasoned flour, shaking it in your palm to remove any excess. Working a few pieces at a time (do not overcrowd the pot), fry the lotus root until golden brown on both sides, 3 to 4 minutes, using a slotted spoon to turn it as it fries to ensure even coloring. Use the slotted spoon to transfer the fried lotus to the paper towels and season with more salt or chaat masala if desired while still piping hot. Allow the oil to return to frying temperature between batches.
• Serve immediately with tamarind chutney.
• In a saute pan, heat the oil over medium heat until it glistens, about 2 minutes. Add the cumin, coriander, fennel, and chile flakes and saute until aromatic, about 2 minutes. Add the fresh ginger, raisins, dates, tamarind, and jaggery, increase the heat to medium-high, and bring to a boil. Reduce the heat to medium and cook until the sauce is thick and coats the back of a spoon, about 10 minutes, stirring with a wooden spoon occasionally to prevent scorching and to encourage the flavors to mingle.
• Remove the pan from the heat and transfer the chutney to a food processor or blender and blend on high speed until smooth. Transfer to a bowl and stir in the chaat masala, black salt, ground ginger, and a large pinch of salt. Taste and season with more salt if necessary. The chutney will keep in a covered container in the refrigerator for up to 2 weeks.

SWEET TAMARIND CHUTNEY

Steps:

• Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
• Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.