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Nadur Monji (Lotus Fritters)
1 thick lotus root
1/2 cup rice flour
1/2 teaspoon red chile powder
1/2 teaspoon black cumin
1/4 teaspoon thyme seeds, powdered
Water, was required
2 cups oil
1/2 teaspoon salt
Wash the lotus root thoroughly. Cut into 5 cm lengths and further cut into strips. Drain and pat the strips dry.
Make a thin batter of rice flour, salt, chile powder, cumin and thyme powder. Dip the strips in the batter and drop a handful of the tangled strips into a kadhai with sizzling hot oil. Fry until crisp and reddish-brown in color. Remove, drain and serve hot.
