Desi has a special relationship with asparagus. Every time we see it at the store, he wants to buy it. When I try to explain to him that the stalks don’t look fresh, or the price is too high, he pouts and sulks like a kid without candy. And that’s a true story. It’s easy to understand Desi’s obsession. Crisp, flavorful and nutty, this stalk is almost surely at the top of any vegetable lover’s list. Asparagus is also packed with nutrients, including vitamins, copper and folate. And given how often it comes home with us, I’m always looking for new ways to cook it up. One of my favorite recipes is this one for Baked Asparagus Pakoras. I bake up a batch on weekend nights before we plunk ourselves in front of a movie or a favorite television show and we can snack away without worrying about calories headed straight for our butts. Because everything in these pakoras is healthy, and there’s not even that much oil to worry about– the way you would, if these were fried. Keep in mind that when you bake pakoras instead of frying them, you won’t get the same crunch. But these are crunchy enough and so flavorful – and healthy, do I need to say that again? – that you won’t mind the trade off. I bake them at a high temperature because I want the coating to crisp up before the asparagus turns soft– you want it to retain some of that charming bite. Check to get new recipe updates by email.
Here, then, is the recipe. Enjoy it with a steaming hot cup of vegan cutting chai!
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