VEGETABLE FRITTERS WITH CHICKPEA FLOUR

I learnt how to make Indian pakora on Youtube;

I like frying them until golden-brown and serving them with any type of dipping sauce. They are at their best served hot, straight out of the oil. Chickpea flour has a distinctive taste – look out for it at your deli or in the health section of your supermarket.

Serves 24 • Preparation: 35 minutes Cooking time: 4–6 minutes per batch in the oil

• 125g chickpea flour (about 275ml if you don’t have a scale)

• 3ml chilli powder

(or to taste)

• 5ml garam masala

• 2ml turmeric

• 2ml ground cumin

• 5ml salt

• 40ml Greek yoghurt

• 50ml lukewarm water

• 1 medium-sized orange sweet potato, peeled and coarsely grated

• 1 medium-sized potato, peeled and coarsely grated

• about 250ml finely chopped cauliflower

• ½ onion, finely chopped

• oil for deep-frying

1 Mix the chickpea flour and spices in a large mixing bowl.

Mix the yoghurt and water in a measuring jug, then stir into the flour. Mix gradually until the batter has the texture of wet sand. Don’t worry if it seems too dry while you’re mixing – just keep going; it must be that thick. Set the batter aside and get the vegetables ready.

2 Mix the sweet potato, potato, cauliflower and onion. If you have a scale, weigh your vegetables – you need about 300g.

3 Add the vegetables to the chickpea batter; use your hands to mix well. The moisture in the vegetables helps the batter to come together.

4 Carefully drop teaspoonfuls of the vegetable mixture into hot oil and deep-fry for about 4–6 minutes per batch, depending on the size of the fritters – they should be golden-brown and cooked through.

5 Drain on paper towel, sprinkle an extra pinch of Maldon salt on top and serve the fritters hot with your favourite chutney, atchar, or a creamy yoghurt sauce seasoned with mint.