- 1 green chilli, chopped
- thumb-sized piece ginger, roughly chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tomato, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 200g gram flour
- 1 ½ tsp chilli powder
- 1 ½ tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 ½ tsp ground coriander
- 2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
- ½ aubergine, thinly sliced, then halved into quarter moons
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- ½ cauliflower, cut into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 large onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- vegetable oil, for frying
- chutney, to serve
Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
Mix the flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it. Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil. Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn’t hold together. Repeat, frying the remaining mixture in batches. Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.