Follow these steps for perfect results
Corn oil
as needed
lotus roots
peeled and cut into matchsticks
chile powder
pure, like ancho or New Mexico
Curry Powder
Fragrant Curry Powder, or other mild curry powder
Salt
to taste
Pour at least 2 inches of oil into a saucepan or other deep vessel.
Heat the oil over medium-high heat to approximately 350°F, using a deep-frying thermometer to monitor.
Carefully add a handful of lotus root pieces to the hot oil.
Cook the lotus root, stirring occasionally, until they turn crisp and golden brown, which should take about 3 minutes.
Remove the fried lotus root from the oil and place them on a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining lotus root pieces.
Once all the lotus root is fried and drained, sprinkle them with the seasoning(s) of your choice.
Serve the Nadroo Korma immediately while it's still hot and crispy.
Expert advice for the best results
Adjust spice levels to your preference.
Ensure oil is at the correct temperature for optimal crispiness.
Everything you need to know before you start
10 mins
Can be prepped ahead of time, but best served immediately after frying.
Serve in a small bowl or platter, garnished with a sprinkle of fresh cilantro.
Serve as a snack or appetizer.
Pair with a dipping sauce like mint chutney.
Complements the spice and saltiness.
Discover the story behind this recipe
Nadroo is a staple in Kashmiri cuisine.
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