Beer batter pakoras

45 MINUTES | SERVES 6 AS A SNACK | EASY |

IPAs are hoppy beers with fruity, floral notes. They work well with strong flavours such as chilli, and their high carbonation gives a lightness to this batter.

gram (chickpea) flour 200g plain flour 25g fine salt 1 tsp ground cumin 1 tsp

ground coriander 1 tsp

chilli powder º tsp

garam masala Ω tbsp

IPA beer 200ml

garlic 1 clove, crushed ginger finely grated to make 1 tbsp

floury potatoes (such as Maris Piper) 2 (about 250g), peeled and cut into 1/2cm dice onion 1 large, sliced

baking powder º tsp

lemon Ω, juiced

vegetable oil for deep-frying GREEN CORIANDER DIP

coriander a large bunch, roughly chopped shallot 1, finely chopped

green chilli 1, deseeded and chopped lemon 1, juiced

• Put all the dip ingredients, except a small handful of the chopped coriander, into a small food processor with 5 tbsp water and whizz to a spoonable sauce. Season with a pinch of salt and sugar.

• Mix the flours, salt and spices in a large bowl. Slowly pour in the beer, whisking until you get a smooth, thick batter. Stir in the garlic, ginger, potatoes and onions. Fold everything together well – the batter should coat the veg but fall off a spoon easily. Add the reserved coriander, baking powder, lemon juice and some black pepper.

• Fill a pan no more than 1/3 full with the oil and heat until 180C or until a cube of bread browns in 30 seconds. Use a dessertspoon to lower portions of the veg and batter into the oil. Fry batches of 3-4 at a time for 5-6 minutes, turning halfway, until deep golden. Drain on kitchen paper and keep warm in a low oven while you fry the rest. Serve with the dipping sauce.

PER SERVING 306 KCALS | FAT 12.3G SATURATES 0.9G | CARBS 34G | SUGARS 4.5G FIBRE 6G | PROTEIN 10.2G | SALT 0.9G