Okra bhajis are a nice twist to the classic onion bhajis. They make wonderful appetisers or tea time snacks. Easy to make and also gluten-free.
May Day yesterday, but the stomach doesn’t take a holiday (unless you’re fasting or detoxing)!
On every public holiday, when everyone is at home, we like something to nibble on in the afternoon. There was some okra in the fridge that needed to be used. They had already been there for longer than enough!
I remember I had okra tempura batter croquettes once at a party I was invited to and they were quite nice. So I made some okra bhajis using gram flour (or chickpea flour) which could be a nice alternative to the famous UK Onion Bhajis.
These okra bhajis are a wonderful starter or just a little snack, so easy to make and also gluten-free.
You might also like these other okra recipes:
- 10-12 small okras, leave them whole, leave the top parts on
- Water for boiling
- 200 g chickpea flour, gram flour
- 125 ml water, adjust as required
- 1 onion, finely chopped
- Spring onions, 5-6 stalks depending on the variety, adjust to taste, finely chopped
- 1 teaspoon baking powder
- Salt to taste
- Oil as needed for deep frying
- 1 teaspoon soy sauce
- ½ teaspoon plum sauce, or sweet and sour sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar, optional
- Pinch salt
- 4-5 tablespoons water
- Allow water to reach boiling point in a pan. Then put okras in.
- Boil okras for 3 minutes until half cooked. Don’t allow them to turn soggy (watch them if you have very tender okras, they might need less time).
- Remove from water, set aside.
- Mix all batter ingredients together in a large bowl. I’ve put the amount of water to be 125 ml, adjust quantity to obtain a quite thick consistency.
- Note: the amount of water required to make a thick batter will depend on the amount of the other ingredients you are adding as well.
- Heat oil in a deep pan on medium.
- Dip okras one by one in batter. Using a tablespoon, coat 1 okra at a time with batter. Spoon out the okra and drop in hot oil.
- Fry a few at a time (how many fit in the pan without them sticking to each other).
- When golden, remove from oil.
- Place on absorbent paper to remove excess oil.
- For the dipping sauce, combine all ingredients together.
- Serve hot.
Calories per bhaji is an approximation and have been calculated by inserting all ingredients in a recipe analyser. Oil absorbed during deep frying has been estimated at 1 teaspoon per bhaji after draining on absorbant paper. You can calculate the amount of oil that is absorbed during frying by measuring the oil before and after frying. Then divide the difference among the number of bhajis. The dipping sauce has also been taken into account in the calories.
Link to Okra Bhajis recipe - https://veganlovlie.com/okra-bhajis/
Amount Per Serving: Calories: 108