Ingredients
Bhindi kurkuri:
- 400 g okra pods
- 1 ts curry powder
- 2 ts garam masala
- 50 g chickpea flour
- salt
Bhajis:
- 200 g carrots
- 200 g parsnips
- 1 ts salt
- 2 eggs
- 120 g chickpea flour
- 1 ts cumin powder
- 1 ts curry powder
- 1/2 ts coriander powder
- 800 ml deep-frying oil
Preparation
1. Clean the okra pods, cut off the stem base, quarter the pods lengthwise. Mix the curry powder and garam masala in a bowl. Pour the chickpea flour over top and mix everything well again.
2. Peel and grate the carrots and parsnips. Knead with salt and mix with eggs and chickpea flour, season with cumin powder, curry powder and coriander powder.
3. Season the okra pods with some salt and mix well again.
4. Heat the oil in the pan on highest level up to the roasting window, switch to a low level and then first add the okra pods to the hot oil in batches.
5. Deep-fry until the turning point is reached. Turn and finish deep-frying uncovered until the okra pods are golden brown. Remove and allow to drain on paper towel.
6. Then deep-fry the bhajis. To do this, use two teaspoons to form small portions of the carrot and parsnip mixture and add to the hot oil.
7. Deep-fry until the turning point is reached. Turn and finish deep-frying uncovered until the bhajis are golden brown. Remove and allow to drain on paper towel. If necessary, increase the energy supply for further deep-frying.
Tip
- A dip with fresh coriander goes nicely with it. To do this, finely puree a large handful of coriander leaves with 3 tablespoons of lime juice, ½ teaspoon of salt, 1 teaspoon of sugar, 2 chili and approx. 50 ml of olive oil.
This recipe has been tested and approved by AMC.
Reviews