Okra and Pepper Fritters with Tamarind and Date Chutney

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By: Andrew Chase

Fried as fritters, okra doesn't have the slightly slippery texture that some people don't like. You can also use this batter to fry eggplant, potato or sweet potato slices or to make cauliflower fritters from florets.

Ingredients

1 cup (250 mL) chickpea flour; 3/4 tsp (4 mL) salt; 1/2 tsp (2 mL) cayenne pepper; 1/4 tsp (1 mL) turmeric; 1/4 tsp (1 mL) baking soda; vegetable oil for frying; 24 whole okra pods, trimmed; 1 sweet pepper, cut into 8 strips
Tamarind and Date Chutney:: 1/4 cup (60 mL) tamarind pulp or tamarind concentrate; 1/4 cup (60 mL) finely chopped date; 2 tsp (10 mL) packed brown sugar; 1/2 tsp (2 mL) ground coriander; 1/4 tsp (1 mL) ground ginger; 1/4 tsp (1 mL) cayenne pepper; Pinch salt

Preparation

Tamarind and Date Chutney: In small saucepan, soak tamarind pulp in 1 cup/250 mL hot water for 10 minutes. Add dates, sugar, coriander, ginger, cayenne and salt; bring to boil. Reduce heat and simmer for 15 minutes. Let cool. Force through fine sieve into bowl; refrigerate until using (refrigerate for up to 1 week).

In bowl, whisk together chickpea flour, salt, cayenne, turmeric and baking soda; whisk in 2/3 cup/150 mL water. In saucepan, pour in enough oil to come 3 inches/8 cm up side. Set saucepan over medium heat; heat oil to 350F/180C. Dip okra and pepper into batter; fry, in batches of 5 or 6, until golden brown, turning pieces occasionally. Drain on paper towels. Serve with chutney.

Makes 8 servings.

Serving(s): 8

Nutritional Information
Per serving: about
Calories	131
Protein	4 g
Fat (total)	5 g
Carbohydrate	19 g
Fibre	3 g
Sodium	223 mg
Calcium	3 % RDI
Iron	8 % RDI
Vitamin A	4 % RDI
Vitamin C	28 % RDI
Folate	35 % RDI

Also in this menu:

Indian spice

Source

Homemakers Magazine: June 2006

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