First and foremost, let’s start with a mental checklist – where are all your recipes stored?
For the blossoms:
- 1 dozen squash blossoms
- 1 medium shallot, thinly sliced
- 1 - 2 Thai green chilies, sliced
- handful of cilantro, chopped medium fine
- salt to taste
For the coating:
- 1 cup chickpea flour
- 1 tsp cumin seeds
- 1/2 tsp chili powder
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- salt and black pepper, to taste
- 1/2 cup of water, more if needed
To prep the squash blossoms, gently rinse and pat dry. Remove the buds from the inside.
Add the sliced shallots, chilies, cilantro, and salt to a small bowl. Use your hands to mix.
“My Nani taught me that the warmth and tenderness of your hands allows the oils in the vegetables to release, creating magic that no other utensils can. Perhaps that’s what makes our mothers and their mother’s foods so special – everyone has a unique touch.”
Gently fill each flower with the mixture and twist to close.
Make the coating by combining the chickpea flour, cumin seeds, chili powder, ground coriander, ground turmeric, salt, black pepper, and water in a bowl. Mix well, adding more water as needed. The consistency should be like a thin pancake batter.
Deep fry the flowers, in vegetable or olive oil, for about 3-4 mins until golden brown on all sides. Be careful not to burn.
Enjoy with your favorite chutney.