Chutney chindi with coconut corriander touille Recipe

For batter

• STEP 1.To make the batter mix wheat starch , tangmein flour , potato starch , glutinous rice flour , baking powder and baking soda ( if you don’t find these flours then you can use tempura flour also)
• STEP 2.Add 2 egg whites and water to make a batter. It should be of Coating consistency just like pakora .
• STEP 3.Take fresh chindi and wash in cold water. Peel and devein them. Store them in the chiller under dry kitchen towel.

For chutney

• STEP 1.Blend fresh green corriander with spring onion, garlic, green chili and mustard oil
• STEP 2.Squeeze a lemon while its blending and season it. The chutney has to be really smooth.
• STEP 3.Take it out in a bowl and add mayonnaise and some amchoor powder.

For touille

• STEP 1.Blend fresh corriander and handful of spinach. Add a bit of water if required. Strain it with the help of muslin cloth. What one gets is green water.
• STEP 2.Mix coconut water and corn flour to it. The batter should be very thin. Spread it evenly on a non stick or cast iron pan evenly and slow cook it. The touille will be nice and crisp.
• STEP 3.Wash and blanch spinach and asparagus. Drain off excess water from spinach and chop them.
• STEP 4.Take a pan and moderately heat it. Add coconut oil, hing, panchphoran, ginger, garlic and green chili.
• STEP 5.Add dry masalas and stir fry asparagus and chopped spinach. Don’t overcook them. Season it with salt.
• STEP 6.Dust the chindis with potato starch and dip it in the batter and deep fry them.
• STEP 7.Take them off and coat them with green chutney. Assemble on the spinach and asparagus mix and place the touille artistically.
• STEP 8.Throw some fresh herbs if there . Enjoy the contemporary street food.