• 200g gram (chickpea) flour
  • 25g plain flour
  • 1 tsp fine salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp chilli powder
  • ½ tbsp garam masala
  • 200ml IPA beer
  • 1 clove garlic, crushed
  • finely grated to make 1 tbsp ginger
  • 2 (about 250g) floury potatoes (such as Maris Piper), peeled and cut into ½cm dice
  • 1 large onion, sliced
  • ¼ tsp baking powder
  • ½ lemon, juiced
  • for deep-frying vegetable oil


  • a large bunch coriander, roughly chopped
  • 1 shallot, finely chopped
  • 1 green chilli, deseeded and chopped
  • 1 lemon, juiced


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.


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