Each season comes with seasonal bounty. And spring inevitably brings asparagus into my kitchen and onto my chopping board. I think up new ways each year to use it in my Indian recipes.
This year I’ve created this asparagus bhaji recipe, especially for Namaste Switzerland. I like to have theses bhajis with a piping hot cup of masala chai on a nippy spring day listening to the birds’ chirp. Happy cooking and experimenting in your kitchens.
Ps: If you have ever wondered what is the difference between bhajis and pakoras wonder no more. They are exactly the same thing and are called bhajis in the South of India and pakoras in the North.
- 1 pack baby asparagus about 12 (available in Migros or Coop)
- 1 cup besan/chickpea flour
- 2 tsp paprika powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp baking powder
- Water as needed
- Salt as needed
- Oil for deep frying
- In a bowl mix together all the dry ingredients with little water to form a batter. Not to thick and not too thin. Slightly on the thicker side is better, as it can nicely coat the asparagus.
- Heat some oil in a deep pan. To check if the oil is adequately hot for frying, do the drop test. Drop a little batter into the oil, if it floats to the surface immediately the oil is hot enough to fry the bhajis.
- Turn the heat down to medium, now dip your asparagus spears into the batter and coat it well, drop it gently into the oil, repeat. Cook both sides until golden brown. Once done take it out and place them on a paper towel to absorb excess oil.
- Serve hot with green chutney, coconut chutney, ketchup or tangy date-tamarind chutney like I did.
If you like cooking with asparagus, we have more recipes here.