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    Bhindi bhaji

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    Bhindi bhaji

    These snacks are eaten all over India and much of Britain. Bhindi means okra, but you can vary the contents, using cauliflower, potato, sweetcorn – almost anything. Serve with seasoned plain yogurt or a sprinkle of salt.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes

    Serves: 6


    • 1 tsp Black mustard seeds
    • 1 tsp Fennel seeds
    • 1 tsp Cumin seeds
    • 200g Gram (chickpea) flour
    • 1½ tsp Salt
    • 1 litre Sunflower oil
    • 10g Coriander leaves
    • 4 Green chillies
    • 200g Okra, sliced
    • 25 Fresh curry leaves, or 3 tbsp dry curry leaves


    1. Toast the spices in a medium-hot, dry pan; let them crackle for a few seconds and then remove to a plate before they burn and become bitter.
    2. Sift the gram flour into a bowl, add the salt and whisk in 140ml water. Keep on whisking until you have a thick, lump-free paste. Add the toasted spices to the mix and slowly whisk in another 140ml water to make a reasonably thick batter
    3. Pour the oil into a deep pan; set over a medium heat. Finely chop the coriander and the chillies. When the oil is very hot, but not smoking, stir the coriander, chilies, sliced okra and curry leaves into the batter.
    4. Gently drizzle the mixture into the oil to make long thin shapes; this process is important to avoid big doughy bhajis. Fry for 2–3 minutes, until crisp and light-brown, then drain on kitchen paper.

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