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 are a wonderful starter or just a little snack, so easy to make and also gluten-free.
Ingredients (10-12 bhajis)
10-12 small okras (leave them whole, leave the top parts on)
Water for boiling
200g 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 soda
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)
4-5 tablespoon 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.