Chickpea and Poppy Seed Batter Fried Squash Blossom
- 20 squash blossoms (blossoms with a little bit of stems attached are preferred as they are easy to dip in the batter)
- 3/4 – 1 cup chickpea flour/besan
- 1.5 tablespoon rice flour (optional but recommended if you want it nice and crisp)
- 1/4 teaspoon kalonji/nigella seeds
- salt to taste
- 1.5 tablespoon poppy seeds - I have used while poppy seeds as this is the kind used in Indian recipes (the black one is fine too)
- 1/4 teaspoon turmeric (optional)
- 1 teaspoon red chili powder/cayenne
- a pinch of baking soda
- water – just enough to make a thick batter
- oil to deep fry
- Chaat Masala or Kala Namak/Black Salt to sprinkle if you wish
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Kalonji/nigella seeds (1/4 teaspoon)
- Squash (20)
- Cooking & Baking
- Baking soda (1 pinch)
- Chaat masala or kala namak/black salt to sprinkle if you wish (1)
- Chickpea flour/besan (3/4 cup)
- Oil to deep fry (1)
- Poppy seeds - i have used while poppy seeds as this is the kind used in indian recipes, black (1 1/2 tablespoon)
- Red chili powder/cayenne (1 teaspoon)
- Rice flour (1 1/2 tablespoon)
- Salt (1)
- Turmeric (1/4 teaspoon)
- Drinks
- Water - just enough to make (1)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published June 7, 2012 (8 months ago).
79 people saved this recipe.
