- 100 g rice flour
- 1 cup soda water
- 1 T tandoori spice
- 1 free-range egg white
- 24 celery leaves
- For the Tandoori salt, mix:
- 7 T Maldon salt
- 1 t Tandoori spice
Mix the flour, soda water, tandoori spice and egg white and chill for 10 to 15 minutes.
Pick the celery leaves so they have just a small piece of thin stalk attached.
Dip them in the batter and cover lightly. Shake off any excess batter and deep fry at 140°C to 150°C for 4 minutes, or until golden.
Mix the salt and spice and use to dust the crispy leaves