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Sep 292015
Tsunth Monji - Green Apple Fritters

Tsunth Monji - Green Apple Fritters

I have been waiting for this month’s Progressive Eats party day to arrive with bated breath! And it’s because I am sharing a dish from Kashmir that is virtually unknown to those who did not grow up there. It’s not a main stream dish in the sense that when I was growing up this was saved for and served on a very special occasion – Lord Krishna’s Birthday. In most Hindu families this was a dish served on the day of fasting (feasting). Although you abstain from eating grains, meats, and most vegetables – fruits are allowed and why not! The festival arrives in peak summer, so fruits are in abundance and hence during a fast, one could eat copious amounts of fruits. Interestingly the only cooked foods allowed on those fasting days are foods that have been fried. One may not eat anything boiled if they are observing a fast. Hence the Tsunth Monji – Green Apple Fritters were a big deal on those fasting days.

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Apples are Kashmir’s pride and joy. Any Kashmiri worth her salt knows her apples. Though an indigenous Kashmiri loves her Ambri apples which are native to Kashmir, we have grown used to our Benoni, Irish Peach, Ambri, White dotted Red, American Apirouge, Red Delicious, Golden Delicious and the Maharaji. And now in my adopted country I love my Granny Smith, Gala, Honey Crisp, Braeburn and everything in between.

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So pardon me my extreme enthusiasm to share this recipe with you. The recipe requires tart apples – so granny smith are a perfect fit, but if you are in India and can get hold of Maharaji apples – there is nothing better for this dish than those. The medium heat cooking brings out a nice tartness to the apples. Paired with spices and chestnut flour batter the combination of crisp, hot, warm, sweet, sour, salty is a taste you won’t forget easily.

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And if that was not enough to entice you  with apples, we at the Progressive Eats have a mouth watering line up of “apples”. Fall is here and it’s all about the apples because this month, our host is Liz of That Skinny Chick Can Bake and she chose apples! I do love her for choosing apples this month. Thank you, Liz for hosting.


These Sweet and Savory Apple dishes are

Savory Dishes:

Sweet Dishes:

Tsunth Monji – Green Apple Fritters

Tsunth Monji – Green Apple Fritters


  • 2 medium Granny Smith apples
  • a medium bowl filled with water to soak sliced apples in
  • 3/4 C chestnut flour
  • 1/2 tsp salt
  • 1 tsp cumin seeds ( 1/2 tsp ground cumin)
  • 1 tsp Hungarian paprika ( or kashmiri chilli )
  • 1/4 to 1/2 tsp cayenne pepper ( for heat - use as per your taste)
  • 1/2 C to 3/4 C water
  • 1/4 C chestnut flour for dredging
  • Oil for frying
  • Chaat masala and Chutney for serving ( optional )


  1. Core the apples. Slice each apple into 8 to 9 slices.
  2. Keep the apple slices in the bowl of water to prevent discoloration while you get the oil hot and mix the batter.
  3. Heat oil in a medium kadai ( preferably ) or any heavy bottom deep saute pan. ( use medium heat)
  4. while the oil is heating, mix the 3/4 C chestnut flour, cumin, salt, paprika, cayenne and half cup of water to make a batter. The batter should look like a pan cake batter. Add more water if needed.
  5. Put the flour for dredging on a plate.
  6. Now make an assembly line - take the Apple slices out of the water, on to the four for a quick dredge, then into the batter and then into the pan for frying. Fry until brown and crisp on both sides. Remove and drain excess oil before serving.
  7. Serve with chutney or a dash of chaat masala.


Ensure the temperature of the oil is between 325 and 360. No thermometer? Check if Oil is ready for frying by inserting a DRY wooden spoon into it. If it is ready, bubbles will form around it.Maintain the oil temperature to avoid soggy fritters. Do not let oil smoke.. Bad juju for flavor and safety. Do not overcrowd the pan.


If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

  24 Responses to “Tsunth Monji – Green Apple Fritters”

Comments (17)
  1. I loved the recipe.

  2. It’s really great and unique. I will surely try it.

  3. I just love this recipe. It was nice knowing about all the traditions in Kashmir. It is hard to learn much. Sadly, I have never come across all the different varities of apples you mention from Kashmir.
    It makes sense that this will have singhada flour and that will give a signature crispiness.

  4. Wow, what an interesting post! I love learning about other cultures’ foods and this is one I had never heard of before. Those apple fritters look amazing!

  5. I’m back from vacation, and what a dish you’ve made for me! I’ve not heard of this, but it looks wonderful. And so seasonal, with the apples. This is really good — thanks.

  6. I’m so intrigued by the fact that the only cooked food you can eat is fried food. Do you know why that is? (Not that I’d complain…) These fritters are absolutely beautiful, and the savory flavor and texture is just making me so hungry.

  7. I have always wanted to make these but somehow we end up eating all the apples. Thanks will bookmark this one.

  8. Another winner Ansh! Fritters are so much fun, but I always forget them – not anymore, these are gorgeous!!

  9. Thank you for sharing this special recipe! I love teaching my kids about food from other countries, and I can’t wait to make these for them.

  10. I love the idea of frying apple rounds; I can almost taste them! I hate bringing out my fryer but you have me so tempted. I would probably drizzle some maple syrup on them though. Don’t kill me.

  11. I just love the dishes you post! These fritters look fabulous, and thanks for the background on this dish. I’d never seen them before, and since I’m in love with mint chutney, I’d definitely serve this alongside them.

  12. I’ve never seen this done before but I’ve got to try it

  13. A fast day on which one can eat fried fruit – how wonderful! I really need to adopt this Hindu practice next Yom Kippur as I fast all day and then eat way too much when the sun goes down:) Being unfamiliar with chestnut flour, I can’t exactly imagine what tsunth taste like, but I’d love to try them. They look fabulous and with chutney or chaat masala, I’ll bet they are divine.

  14. This is innovative and so new Anshie! I can never imagine batter and deep fry apples – but it’s absolutely amazing. Addition of spices to sweet and tart apple mus tbe too good! Slurp!!! My mouth is salivating

  15. I’ve never used chestnut flour for frying – so interesting. I’ve only used it in a steamed Chinese chestnut flour cake. Love the spices!

  16. Ansh, I’m head over heels in love with these gorgeous apple fritters! That coating sounds divine! I want a big stack ASAP 🙂

  17. I am all about a fast that allows fried foods. Nice! lol And leave it to you to make me hungry for something I’ve never had before, Ansh! I’ve seen fritters made in rings here, but never with chestnut flour and the spices you’re using. <3


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