For the Squash Balti
- 1.5L Knorr Professional Patak’s Balti Ready to Use Sauce 2.2L
- 100ml Vegetable oil
- 400g Red onions
- 200g Red peppers
- 15g Knorr Professional Mixed Chilli Puree 750g
- 1.5kg Butternut squash
THALI: SQUASH BALTI & BHINDI PAKORA
THALI: SQUASH BALTI & BHINDI PAKORA
40 min
Makes 10 portions - Serve in Thali Dishes with warm naan breads, basmati rice and mango lassi.
See the full recipe at ufs.com/plantbased
For more information on the ingredients please check out www.unileverfoodsolutions.co.uk/chef-inspiration/pub-inspiration/news-videos/winning-with-plant-based.html?utm_medium=display&utm_source=TheStaffCanteen&utm_campaign=UK_website_L0reach&utm_term=UFS&utm_content=Veganuary_Recipe_PSP
Ingredients
For the Bhindi Pakora
- 150g Okra
- 5g Turmeric
- 325ml Water
- 160g Gram flour
- Salt & Pepper
Method
For the Squash Balti
Chop the butternut squash into 2cm cubes. Rub with Knorr Professional Mixed Chilli Puree and 50ml vegetable oil. Roast in the oven at 175°C C for 35 minutes.
Meanwhile slowly sauté the onions add Knorr Professional Patak's Balti Ready To Use Sauce and combine with the roasted squash.
Top with cubes of roasted red pepper and the chopped coriander.
For the Bhindi Pakora
Mix the gram flour with the turmeric and seasoning
Slice the okra and dust with the gram flour mix.
Whisk the water in to the remaining gram flour mix to make a batter
Dip the okra in the batter and deep fry at 175°C for approximately 2 minutes.
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