Nadroo Korma
5 ingredients
4 steps
Ingredients
- Corn, grapeseed, or other neutral oil as needed
- 2 lotus roots, 1 to 2 pounds, peeled and cut into matchsticks 2 to 3 inches long
- 1 teaspoon pure chile powder, like ancho or New Mexico, or to taste, optional
- 1 teaspoon Fragrant Curry Powder (page 593), or other mild curry powder, or to taste, optional
- Salt to taste
Directions
-
1Put at least 2 inches of oil in a saucepan or other deep vessel and heat over medium-high heat to about 350F on a deep-frying thermometer.
-
2Add a handful of lotus root pieces and cook, stirring occasionally, until crisp, about 3 minutes.
-
3Drain and repeat with the remaining lotus root.
-
4Sprinkle with the seasoning(s) of your choice and serve immediately.
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