Chef Manjunath Mural, the Executive Chef of Song of India, shares his recipe for a crispy, scrumptious snack all are sure to enjoy during Deepavali.
Watch the video guide below:
- ½ cup tempura flour
- ½ cup basen (lentil flour)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp salt, to taste
- 1 tsp tamarind syrup
- Pinch of baking powder
- ½ tsp white pepper, to taste
- A few drops olive oil
- 300 ml cold water
- 2 cups grated cheddar cheese, for marinate
- 200 g broccoli, blanched
- 3 stalks asparagus
- Mint chutney
- 80 g fresh lettuce leaves, washed and drained dry
Pour ½ cup tempura flour into a mixing bowl. Add basen (lentil flour), Add 1 tsp cumin seeds, ½ tsp turmeric powder, salt to taste, baking powder, tamarind syrup, ½ tsp white pepper.
Drizzle olive oil.
Add cold water and mix batter well.
Stuff vegetables with grated cheddar cheese.
Heat up oil in pot on medium heat. Coat vegetables in batter, then put them into the oil. Scoop them out when they start floating above the oil.
Sprinkle chilli powder on top. Serve with mint chutney and lettuce leaves.