Nadroo Korma

Name: Nadroo Korma
Yield: makes 6 to 8 servings
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

December 14, 2011

The first time I ate these—I was in Delhi—I was convinced they were pork rind; that’s how crisp and delicious they are. Frying them is foolproof, and they rank with the great finger foods of the world. Lotus roots are sold at many Asian markets and top-notch supermarkets as well.

Recipe notes

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