Ingredients

Method

• 160 g chickpea flour, sifted
• 2 t vegetable oil, plus extra for deep-frying
• 1 T lemon juice
• 1/4 t cayenne pepper
• 2 t turmeric
• 1 t garam masala
• 2 t ground coriander
• 1 t sea salt
• 1/2 cup cold water
• 1 cup cauliflower florets
• 1 brinjal, sliced
• 2 potatoes, sliced
• 4 baby marrows, sliced
• 1 cup spinach leaves
• 100 g paneer
• For the chutney:
• 3 T sunflower oil
• 1 t black mustard seeds
• 1 t cumin seeds
• 1 x 5 cm cinnamon stick
• 2 t red chilli flakes
• 4 firm tomatoes, each sliced into six crescents
• 2 t turmeric
• 200 g light brown sugar

Method

Ingredients

Combine the flour, 2 t oil, lemon juice, spices and salt in a bowl and mix well. Slowly add the water, beating with an electric beater or wire whisk, until the batter is smooth.

Check the consistency and, if necessary, add more water until the batter resembles medium-thick cream and easily coats a wooden spoon.

Heat 2 cups vegetable oil in a karahi, wok or deep frying pan until hot. Dip a few vegetables into the batter and, one at a time, carefully drop them into the hot oil.

Fry until golden, turning to brown evenly (leafy greens may take as little as 1 minute a side, while potatoes may take up to 5 minutes a side). Remove using a slotted spoon and drain on kitchen paper. Serve with the chutney.

To make the chutney, heat the oil in a large, heavy frying pan over a moderate heat. Sauté the mustard seeds until they start crackling.

Add the cumin seeds and cinnamon stick and, when the latter darkens, add the chilli and tomato, then the turmeric and sugar. Stir gently.

Cook over a moderate heat for 20 minutes without stirring.

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