DELICATA SQUASH & KALE BHAJIS WITH GREEN CHUTNEY
·
SEPTEMBER 28, 2022
Servings
4 - 6
Difficulty
Medium
Prep Time
30 mins
Cook Time
45 mins
These golden fritters — also known as pakoda, pikora, bhajiya, among other names — are bound by a highly spiced chickpea flour batter and can be made with an assortment of vegetables, meat, or seafood. While it’s not traditional, I love using thin half moons of delicata squash and frilly, hearty kale. The sweetness of the squash plays perfectly with intensely aromatic whole cumin seeds, herbaceous ajwain, and gentle heat of the Guntur Sannam chillies. Dunk these fried delights in a vibrant green chutney — packed with cilantro, mint, and green chillies — and enjoy with a cup of chai or a nice cold beer.
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FEATURED SEEDLINGS
INGREDIENTS
1 1/4 c
besan (chickpea) flour
2 Tbsp
rice flour
1 tsp
Diaspora Co. Pragati Turmeric
1 tsp
Diaspora Co. Nagauri Cumin
1/2 tsp
Diaspora Co. powdered Guntur Sannam Chillies
1/4 tsp
Diaspora Co. Wild Ajwain
1/8 tsp
hing
1 1/4 tsp
kosher salt
few grinds
black pepper
1
small red onion, thinly sliced
1
12-ounce delicata squash, halved, seeds removed, and sliced into ⅛” thick half moons
3 c
kale, roughly chopped
1/2 c
cilantro, leaves and stems, roughly chopped
for frying
neutral oil, such as canola or rapeseed
2 c
cilantro, leaves and stems, roughly chopped
1/2 c
mint leaves
1
serrano chile
1
lemon, zested (about 1 1/2 tsp)
1
lemon, juiced (about 3 - 4 Tbsp)
3/4 tsp
kosher salt
INSTRUCTIONS
Step 1
To make the bhajis, combine the besan flour, rice flour, turmeric, cumin seeds, Guntur Sannam chillies, ajwain, hing, and salt in a large bowl, and whisk together. Add ½ cup water and whisk until smooth. Add the onions and massage them into the batter using your hands. Allow to stand for 15 minutes (this will release some of the water in the onions so you don’t end up with too loose of a batter).
Step 2
While the bhaji batter is resting, make the chutney. Combine the cilantro, mint, serrano chile, lemon zest, lemon juice, and salt in a blender and purée until smooth, adding a couple tablespoons of water if the mixture needs a little help getting started. If the chutney is too thick, add a little bit of water, a tablespoon at a time, until the texture reaches a spoonable, dippable consistency. Cover and refrigerate until serving. (Please note: chutney will dull in green color if made more than an hour in advance.)
Step 3
Give the bhaji batter a stir. It should be the consistency of thick pancake batter. If it is too thick, add a tablespoon of water at a time until it reaches the right texture. Add the sliced delicata squash, kale, and cilantro, and mix to coat everything in the batter.
Step 4
Heat 1½” canola oil in a large, high-rimmed skillet. Carefully drop about ¼ cup of battered vegetables into the oil, creating 2-to-3” fritters. Fry in batches until deep golden brown and crispy, about 2 to 3 minutes per side. Remove with a slotted spoon and transfer onto a wire rack-lined baking sheet to drain. Repeat with the remaining mixture.
Step 5
Transfer to a serving platter and enjoy hot with green chutney for dipping.