Broccoli pakoras

SERVES 4 PREP 5 mins COOK 15 mins EASY V 75g gram flour

1 heaped tbsp cornflour or rice flour ½ tsp bicarbonate of soda

1 tsp chilli powder

1 tsp each cumin and coriander seeds, coarsely ground using a pestle and mortar

1 tsp nigella seeds

2 tbsp lemon juice

200g long-stemmed broccoli, roughly chopped into 3-4cm pieces vegetable oil, for deep-frying

½ tsp chaat masala and tamarind chutney or coriander green chutney (see tip right), to serve

1 Mix the gram flour, cornflour, bicarbonate of soda, chilli powder, ground cumin and coriander, nigella seeds and 1/2 tsp salt together in a bowl. Whisk in the lemon juice and just enough water to form a batter the consistency of double cream. Mix the broccoli into the batter and stir to coat well.

2 Heat the vegetable oil in a large pan, ensuring it is no more than two-thirds full, or a deep-fat fryer until a drop of batter sizzles in the oil. Deep-fry the broccoli pieces in small batches until crisp and the batter takes on a deep golden colour. Remove and drain on kitchen paper while you make the next batch. This takes around 4-5 mins. Serve with a final sprinkling of chaat masala, if you like, and a side of tamarind or coriander chutney (see tip, right).

GOOD TO KNOW vegan • vit c • gluten free

PER SERVING 200 kcals • fat 12g • saturates 1g •

carbs 16g • sugars 2g • fibre 5g • protein 7g • salt 0.4g