Okra and Cauliflower Pakora

Are you ready for a snack? Okra and Cauliflower Pakora (Pakoda) will satisfy your deepest longings. Tossed in some chickpea flour batter, with rice flour for crispness, these little beauties are beautiful dunked into some green chutney and eaten on a sunny afternoon, sitting under a tree.

Are you after snack recipes? Try Cumin and Pepper Baked Potato Wedges, Chickpea Fingers with Tomato Salsa, and Paneer Toast.

Or perhaps you are after Okra dishes. Try Try Kurkuri Bindi (Crispy Okra), Ladyfingers Recheio (Okra with Chilli-Spice Paste), and Fried Ladyfingers, Goan Style.

Want more information? Read about Okra here, then browse all of our Okra recipes, and all of our Snack recipes. All of our Indian dishes are here and Indian Essentials here. Or simply explore our easy Early Autumn dishes.

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Kurkuri Bhindi | Crispy Okra | Crispy Ladyfingers

Okra, or Ladyfingers, are best when cooked fresh. They can be stuffed with a tangy masala, deepfried to crisp (great with peanuts), made into raita, cooked in coconut milk or a spicy gravy, or batter-fried as pakoras.  They are even great when dried and served with spices as a snack.

Okra pairs well with sour tastes – for example, lemon juice or amchur (dry mango powder). Always buy young, bright green, crisp pods free of bruises, tender but not soft, and definitely not if they are wilting. There are a range of varieties – long and thin, short and fat, even red and orange varieties.

Kurkuri means crisp and Bhindi (or Bindi) is Okra. This recipe is very common in parts of North India, especially in Rajasthan from Jaipur to Udaipur and beyond. They are definitely a great snack served with drinks, and are also served as an accompaniment to rice and curries. The spices used with the okra are varied – here we have used chilli powder, cumin, chaat masala and amchur – but more complex, or simpler combinations can be used.

The okra can be cooked on its own, as we do here. But you can also tart them up somewhat by including slivers of onion (yum), ginger (tangy) and red peppers.

Are you interested in Okra recipes? Read more about Okra here. And try Slightly Charred Okra with Chilli, Garlic and ThymeStir Fried Okra with Sesame Seed, Ladyfingers Recheio, Avial, and Whole Fried Okra.

Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check here for more.

Why not browse all of our Okra recipes, and all of our Indian dishes. Our Indian Essentials are here. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.

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Domatokeftedes | Santorini Style Tomato “Patties” | Indian Tomato Pakoras

Greek Tomatoes in Batter, a delicious snack

Domatokeftedes are delicious Greek tomatoes in batter, in fact they are similar to Pakoda/Pakora. They are often referred to as fritters or patties, although they don’t always conform to a uniform shape.

Domatokeftedes are a  specialty of Santorini in Greece. They are traditionally made with the island’s native tomato that is grown in the volcanic soil. It does not require watering, and yet the small tomato is sweet and intensely flavoured. This recipe uses any juicy tomato – Roma tomatoes are good. The fritters can be served as a snack or as part of a mezze platter – they are delicious dipped into tzatziki or any yoghurt sauce, sweet chilli sauce, or a herby blended fresh coriander and mint chutney.

This dish is very versatile. And it is such an innovative way to use tomatoes!

Similar recipes include Okra and Cauliflower Pakora, and Vegetable Bhajji.

You might also like to explore our Greek recipes, and our Tomato recipes. And have a look at the Snack recipes. Check out our easy Late Summer recipes.

Continue reading “Domatokeftedes | Santorini Style Tomato “Patties” | Indian Tomato Pakoras”

Bhajji | Vegetable Fritters | Indian Style

Oh the joys of Bhajji

Oh the joys of Indian snacks, of that (often) deep fried combo of flavours, of the special chutneys and spices, the lip smacking, breath-taking joy that goes on and on and on.

Bhajji is truly tremendous. I made today’s afternoon nosh with potato, eggplant (brinjal), red capsicum and onion. I thoroughly recommend this, eaten in the sunshine with a cool ale or iced tea, and friends.

It is accompanied with fresh mango cheeks with chaat masala. Bhajji can be served as breakfast, snacks or as an appetiser. I like to accompany it with diced fruit, a green salad or kachumber.

There are some similar recipes. Try our Crispy Battered Onion Bhaji, and Okra and Cauliflower Pakora. Or for snacks, try the Channa Chat with Chat Masala, and Baked Chickpeas.

Browse all of the Bhajji here and all Indian Snacks here. Or explore our Indian recipes. Our Indian Essentials are here. Or be inspired by our easy Early Summer recipes.

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Pudla and Crispy Battered Onion Rings | Two Recipes using Chickpea Flour

Celebrating Chickpea Flour

I have to say, chickpea flour is the best! So versatile, if I was to be marooned on a desert island, it is one of the pantry ingredients that I would take with me. From the beautiful Farinata, to a stabliser in yoghurt curry, to crispy batters and fritter-like little dosas, it brings joy into the kitchen. Going by different names, you may recognise Chickpea Flour as Besan, or Gram Flour.

Make these two quick recipes in no time at all. They make a lovely sunny breakfast on the terrace – Pudla, Crispy Battered Onion Rings, Lentils, Tomatoes, Curd (yoghurt) and deep fried yoghurt dried chillies. Finish it off with a nice crispy, slightly sour apple.

Pudla is also called Cheela, Puda or Pooda, and there are versions from many parts of India. They are a fairly relaxed form of Dosa.

You might also like to try Pudla with Green Coriander, Chickpea Flour Pudla, or Chickpea Flour “Cakes” with Tomato Salsa. Or try Okra and Cauliflower Pakora, and Vegetable Bhajji.

All Pudla recipes are here. And browse our Indian Recipes. Be inspired by our Early Spring recipes.

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