I am toying with the idea of mixing a few cusines with my very own indian cusine to give you different ideas and you will see a lot of this now on the blog. I want to be “different” and create recipes with easy ingredients so that all of you can try something different in your kitchens. Maybe it wont take off or maybe it will, that only time and you all can tell me 🙂
So…. this was created today for the spanish tastebuds. A different kind of “tapa” to have with beer. Vegan and eggless for those with that trend. My daughter Chaya was my critic and loved it. She said she would trade in patatas bravas for these!!
Now its your turn to try this and give me some feedback 🙂
400 grams of firm tofu, cubed, i wrap it in a kitchen towel overnight and leave it in the fridge so that the moisture is all absorbed
1 tablespoon of ginger garlic paste
Juice of 1 juicy lime
2 tablespoons of Nitu Didi Tandoori mix powder
1 pinch of paprika powder
1/2 teaspoon of red chilli powder (optional)
salt to taste
4 tablespoons of white flour
4 tablespoons of cornflour
a pinch of salt
sparkling/carbonated/soda water for making the batter
oil for deep frying
Mix the lemon juice, spices, salt and ginger garlic paste and gently and carefully marinate the tofu in this for about 4-5 hours. Heat the oil for deep frying. Mix the flours together and add the salt. Make a thickish batter for coating with the soda water ( i have many video tutorials teach you how to do this...click HERE )
Dip the tofu pieces carefully in the batter and deep fry till golden brown and crispy.
NITU DIDI TIP:
If you dont wrap the tofu in a towel it will be difficult to cut it into pieces and also have a good grasp on the pieces while coating it in the batter, they will break. So please do not miss out on this important step!!
FOR JAIN RECIPE : please omit the ginger garlic and proceed