Asparagus pakora with raita
Fried asparagus with yogurt dip
Ingredients
- 100 g Organic Cucumbers
- 250g Greek yogurt
- 4-6 mint leaves
- 100 tsp olive oil
- Salt
- 2 tsp roasted black sesame seeds
- Espelette pepper
- 300 g of green and white asparagus pieces (or asparagus spears)
- 200 g chickpea flour
- 1 tsp baking powder
- ½ TL Madras-Curry
- 2 tablespoons Marsala Salt
- Juice of ½ lime
- clarified butter for frying
Method
- Coarsely dice the cucumber, blend it with yogurt, mint, and olive oil in a blender, and season lightly with salt. Chill the raita.
- For the pakoras, peel the asparagus ends and cut them into thin slices, then lightly salt them. Mix the chickpea flour with the baking powder, curry powder, and garam masala. Add 200 ml of water and lime juice and stir to form a smooth, pancake-like batter. Season with salt.
- Mix the asparagus slices into the batter. In a large pan, fry tablespoon-sized portions of batter in hot clarified butter for 3–4 minutes.
- Optionally sprinkle the raita with toasted black sesame seeds and Espelette pepper, and serve it with the pakoras.
Have you ever tried asparagus pakora with raita? In this dish, the flavors of India, with crispy pakora and fresh raita, meet the current favorite vegetable of Germans.
Raita
- 100 g
Bio-Gurkha
- 250 g
2 TL
Pakora
- 300 g
green and white asparagus spears (or asparagus poles)
- 200 g
baking powder
- ½ TL
Madras-Curry
2 Msp.
For the pakoras, peel the asparagus ends and cut into thin slices, lightly salt. Add chickpea flour.
Mix baking powder, curry powder, and garam masala. Add 200 ml water and lime juice and mix until smooth.
Mix a pancake-like batter. Season with salt.
Mix the asparagus slices into the batter. In a large pan, fry tablespoon-sized amounts in hot clarified butter.