Fritters with Florida hot chilies, Onion, Cilantro leaves and Cilantro stems. {Pyaz-Dhania-Hari Mirch ke Pakore/Bhajia} {Gluten free, Eggless Fritters}

I made Bhajia after a long gap. I had few Florida Hot green chilies in fridge and this weeks Cilantro bunch was extra grown with thick and very long stems, almost 20 inches long. I wanted to make use of these stems so combined  them with Florida hot green chilies and onions. I didn't make traditional style besan batter instead allowed dry besan to get moist with chili, oinion, cilantro juices. I used water spray to make pakora mixture slightly damp  for easy moulding into crab like or birds nest like shape. I made these bhajias for evening tea time snack but by the time I finished it got too dark so image taken at night was not very sharp, I saved two fritters to click image next day. I ate up one fritter thinking it is not possible to click just two fritters but at the same time I don't wanted to miss recording first attempt of this combination of fritters. Imagination and instinct helped me to put some styling around single fritter, I am glad I decided to take an  image, it was good experience in food styling which is required for food blogging. These fritters are very versatile and  can be made with variety of  veggie combinations.

Ingredients :
Makes more than 20 Fritters.

• 1 medium Onion - Sliced thin lengthwise. (2 cup loosely packed yield.)
• Handful Cilantro Stems -  2 inch long. (30-40 pieces)
• 6-7 Florida Hot green chilies - slice into 1 cm broad and 2 inch long strips,30-35 pieces ( If using regular green chilies, slice lengthwise into three or four parts. Use around 8-10 chilies or less for mild heat.)
• 1 +1/4 Cup Besan (gram flour)
• 2 Cup Cilantro leaves - roughly chopped
• 2 Cup Oil - for frying
• 1 water spray bottle.
• 1 Tb.spoon Chat Masala to sprinkle over bhajia. (optional)

Method of preparing fritters/Pakode :

1. Cut onion length wise into two parts then slice lengthwise into  thin slices. Place them in a medium size bowl.
2. Clean and rinse cilantro, separate stems and leaves. Cut hard stems into two inch sticks, if stems are too thick like  your little finger, slit into two or three pieces. Roughly chop cilantro leaves and tender stems.  Transfer stems and leaves in the same bowl.
3. I used full grown Florida hot chilies which were 7-8 inch long, so I have to cut them in 2-3 parts and then slit into 2 inch long sticks. Check the image of bowl  to see  cilantro stems and sliced green chilies. I removed veins and seeds from few green peppers to reduce heat. Transfer chili sticks to a  bowl.
4. Spread  1 + 1/4 cup Besan and salt over chopped ingredients, stir thoroughly with spoon to get all fritter ingredients properly coated with besan flour. Let it stand for 10-12 minutes, in between stir well,  scoop  grainy textured besan from bottom and scatter it all over.  In the mean time start heating 2 cups oil in a medium size kadhai over very low heat. Once  besan clings to onion and chilies try to pick  lime size mixture, pat with fingers into flat fritter shape, if it roughly holds together then you are ready to start frying. Test and adjust salt level. You can once spray water over mixture to speed up binding process. You have two ways to form  these fritters either by using fingers  or patting it over plate or plastic sheet.
5. Method :  1) Grab 1/4 cup quantity or lime size mixture with your  five merged finger tips. Place mixture over merged four finger surface. Gently spray very little water over fritter to make it little more moist, by using thumb pat and bind  mixture into flat fritter. I did this by using only right hand. Don't pat into fine round shape, allow few onion, green chili and cilantro stems to spread outward. This will give birds nest / Crab  like appeal to each fritter. Before starting to fry make sure oil is not smoking hot. For testing temperature pick one piece of onion from mixture, drop it in the oil, it should quickly sizzle with bubbles all around and rise up to the oil surface but should not quickly change shade. If it gets dark then reduce heat to low for 4-5 minutes then start frying. Once fritter  binds well slowly drop it in the oil, continue to bind  more fritters, fry 6-7 fritters in each batch. Fry over medium heat, turning occasionally with slotted spoon/ Zara  until golden.(2-3 minutes each batch)  Remove from oil  using slotted spoon, drain on absorbent  paper towel lined basket or tray. Quickly sprinkle little chat masala for extra flavor. Continue back  working with  more fritter batches. At end mixture gets more moist, you may not need to use spray for last batch. You can add some more sliced onion, sprinkle some besan flour in the last batch to maintain nest / crab like fritter shape.
6. Method :  2) Above method may be little difficult to follow so instead of using hands you can pat each fritter over slightly greased thick plastic sheet (cut gallon size freezer bag), banana leaf or medium size thin flat plate. Shape 3-4 fritters at a time and gently slide in oil using knife or spatula. Fry as explained above. Use caution while frying fritters. Serve with sweet-sour tamarind date chutney or ketchup.

Indian Gluten free and eggless Fritters.

Extra long Florida hot green chillies.

Food Styling- 4 flowers of sage, 1 curly mint leaf, ketchup and
root portion of betroot, peeled, sliced and arranged.

Oven broiled Okra / Bhindi sabzi & Potluck recipe for Bhindi Fry garnished with Roasted ripe chilies & Sesame seeds.

 Bhindi is my favorite routinely cooked vegetable. This slim shaped slimy vegetable can be cooked in different ways to make an interesting  subji.  Here I am blogging two recipes of  Bhindi /ladyfinger. One is every day sabzi by using oven to bake/broil bhindi and another one is potluck party recipe --- "Okra/ Bhindi Fry" with roasted ripe chilies and sesame seed garnish. Both the recipes are quite similar with some variation in ingredients and method.

Recipe for Every Day Stir Fry Bhindi subji  using Oven.

Ingredients :

• 1.5 lbs Bhindi / Okra - cut into 1 inch long pieces.
• 1 extra large onion - cut lengthwise
• 3-4 Green chilies
• 10-15 - curry leaves
• 1/2 T.spoon - Turmeric
• 1/2 T.spoon - corriander powder
• 1/2 T.spoon - cumin powder
• 1 T.spoon vinegar  (I used white wine vinegar.)
• 1/2 cup finely chopped fresh cilantro
• 1 Tb.spoon - cooking oil + some more to spray over Bhindi.

Cooking Method

Step A : Broiling Bhindi/Okra in the oven.

1. Wash okra, pat them dry. Cut off stems, slightly cut tip portion. Cut into 1 inch long pieces. Spread them over aluminum foil lined baking tray in a single layer. Sprinkle salt, mix well so that each bhindi piece gets  coated with salt. Scroll down to see before and after broiling images of okra in a baking tray.
2. Place baking rack 8-10 inches below heating element. Set broil setting to High. Place bhindi/okra tray, broil for 20 minutes. Open oven door,  slightly pull ahead baking rack, spray little oil over bhindi, stir and turn around bhindi pieces with wooden spoon. Continue broiling for another 10 minutes. I broiled for around 30 minutes. Switch off the  oven, let tray sit inside for 10 more minutes.

Step B : Preparing onion masala mixture for subzi.

1. As you broil Bhindi in the oven start preparing  masala base. In a medium saute pan fry onions in 1 tbsp oil until they start to turn slightly brown. Add chopped green chilies and curry leaves, saute for one minute.
2. Add 1/2 tsp of each turmeric, cumin and corrainder power, mix and roast for 1 minute over high heat.
3. Reduce heat to low,  sprinkle 1 tsp vinegar, salt  and add half the quantity of chopped fresh cilantro. Mix and saute for 2-3 minutes.
4. Now add broiled bhindi to the masala mixture in a saute pan, mix well and continue cooking over medium low heat for 6-7 minutes. While cooking spray some water, adjust salt level. Lastly garnish with remaining chopped cilantro, shut off the heat. Enjoy bhindi subji with your daily meals.

 Salt marinated Okra spread - ready for broiling in the oven.

Roasted Bhindi after 30 minutes of broiling treatment.

 Bhindi Fry for Potluck Party.

In the beginning of 2010, I made this Delicious Bhindi Tray for friends pooja lunch. Every one loved it, asked for recipe, locally  I shared it over phone but on blog  this potluck recipe was pending to get published. This is simple two stage cooking recipe, you need to deep fry okra and later mix it with sauteed onion,ginger,sesame seeds, vinegar mixture. I had few fresh ripe red chilies with beautiful red-orange color, I used them to enhance garnish of the dish, it is optional and can be replaced with dry red chilies or red capsicum. This  unique Bhindi stir fry dish stands out at  Indian potlucks and parties.

Ingredients :

• 4 lbs - Fresh tender Okra/Bhindi
• 2 extra large onions - cut lengthwise (5 cup heaped yield)
• 15-20 - pan fried ripe green chilies (roasting  method given below, check images below.)
• 4-5 inch piece of fresh ginger - ground to dry coarse texture
• 3 Tb.spoon - toasted sesame seeds
• 1.5 cup - roughly chopped fresh cilantro
• 2-3 cup oil to deep fry Okra+ 2-3 Tb.spoon for Masala base.
• 2 Tb.spoon - vinegar
• 25-30 fresh curry leaves

Cooking Method for Potluck Bhidi fry

Step 1 --- Roasting ripe chilies for garnish.

Slightly lengthwise slit each chili in the center, just half an inch slit is enough or you can poke each chili few times with toothpik. Heat 1 tbsp oil in a small saute pan. Add all chilies, sprinkle salt and roast for 2 minutes on medium heat. Sprinkle 1 tbsp vinegar and continue roasting until vinegar evaporates. After they cool cut each chili into 2-3 pieces.

This roast chili method creates strong vapor -If you are sensitive then adapt another method. Give half an inch slit to each chili or poke few holes with toothpik. Soak chilies in vinegar for 1 hour, take them out and pat dry, place in the bowl, sprinkle salt and stir well with spoon to coat salt properly. Cut each chili into 2-3 pieces. Only problem with this method is people will experience raw crunch if they bite chili. Of course some people love to bite raw chillies. Check note for the use of red bell pepper instead of red ripe chilies.

Step 2 --- Preparing Masala mixture.

Cut onions lengthwise. Grind ginger to coarse dry texture. Toast sesame seeds in a small saute pan over medium low heat for 2-3 minutes. Heat  2-3 tbsp oil in a Large saute pan. Add onions, saute for 10-12 minutes over  medium heat, then add coarse ground ginger mixture and salt - stir fry with onions for 2 to 3 minutes. Sprinkle 2 tbsp vinegar and half quantity of sesame seeds, mix with onion  mixture,  saute for 3-4  minutes at medium  low heat. Take pan off the heat and allow to cool.

Step 3 ---Deep Frying Bhindi/Okra and curry leaves.

Chop off stems and  slightly cut the other end tip of each okra -  cut into 1/2 inch long pieces. Heat 2 cup oil in  a Kadhai, deep fry Bhindi in batches until crisp. Don't make it too crisp, maintain green shade with slightly browned edges. Each batch will take around  3-4 minutes. After you drain  fried bhindi on paper towel, quickly sprinkle little salt and gently mix to coat fried okra pieces with salt. Repeat this for each batch.

After you complete deep frying okra add curry leaves in 2-3 batches. Deep fry only for 25-30 seconds, they turn shiny green and  crisp. Drain it on paper towel. Keep it aside.

Step 4 --- Mixing and setting Bhindi / Okra stir fry tray.

Take serving tray, evenly spread fried okra, over that spread masala mixture. You need to save little quantity of  pan seared ripe chilies, chopped cilantro leaves and roasted sesame seeds for final top layer garnish. Mix everything with wooden spoon, make sure masala mixture is well coated around fried bhindi. Check salt level, sprinkle little if needed. Finally garnish top with reserved sesame seeds, cilantro, ripe chilies, Deep fried curry leaves.
Alternatively you can add deep fried okra into saute pan with onion mixture. Mix all, spray some water. Cook for 8-10 minutes over medium high heat, stirring often. Halfway through cooking add little quantity of ripe chilies, chopped cilantro, sesame seeds. when you are ready to set tray for party, add prepared okra fry in a serving tray, garnish with reserved roasted chilies, chopped cilantro, sesame seeds. Lastly garnish with deep fried curry leaves. Your Bhindi Fry dish is ready to serve.

 Note : If you want to avoid deep frying, bake okra in the oven. (Refer first recipe above for baking instructions.) This quantity is good enough for the crowd of 20 people when menu consists of  other subji dishes. I would suggest to use 5 lbs okra. Red ripe chilies can be replaced with dry red chilies or you can use green chilies too, do the similar roasting as suggested in step-1. If you want to eliminate green chilies  then for maintaining  contrast of green and red color  you can use red bell pepper, cut them in one inch long strips and follow same step-1. For maintaining heat grind 5-6 green chilies along with ginger.

 Fresh Ripe green chilies on chili plant.

Pan fried fresh ripe green chilies.

Pot grown Green chili plant with red ripe chilies.

Hari Bhari Bhindi Fry for Desi Party