Asparagus Pakoda

[Peppertrail]

Asparagus Pakoda

Serves 4 as Appetizer.

• 20 asparagus spears each cut into 4 inch pieces
  
• 1/4 c besan or chick pea flour
  
• 1/4 c unbleached all purpose flour
  
• Salt to taste
  
• cold water, as required
  
• 1/2 tsp pa-fried and crused cumin seeds
  
• 4 c vegetable, corn or canola oil for frying
  

Combine besan flour, all purpose flour, cumin and salt in a large mixing bowl and add water slowly while beating with a whisk. The mixture should have the consistency of pancake batter so that it will leave a thin coating on asparagus.

Heat the oil in a heavy-bottomed pan or wok to 350° F (180°C). Dip the asparagus pieces in the batter, slide into hot oil and deep fry till they are golden brown and crisp, about 2 minutes. Remove from the oil and drain on paper towels. Serve hot with spicy chutney and/or salsa. Or serve over mixed baby greens tossed with a dressing of olive oil, balsamic vinegar, minced garlic and fresh grated ginger.

Keywords: Appetizer, Vegetables

( RG985 )