• 160g gram flour (chickpea flour)
  • 25g plain flour
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp black mustard seeds
  • ½ tsp sea salt, plus extra to serve
  • 250ml lager, chilled
  • 250g (about 12) spring onions, finely sliced at an angle
  • 2 shallots, finely sliced
  • for deep frying vegetable oil


  • a small bunch mint, leaves picked
  • a small bunch coriander, chopped
  • 1 green chilli, chopped
  • a thumb-sized piece ginger, chopped
  • a pinch ground cumin
  • 1 lemon, juiced


  • STEP 1

    Put the gram flour, plain flour, spices and salt into a large bowl, and slowly whisk in the lager, until a batter forms. Stir in the spring onions and shallots.

  • STEP 2

    For the chutney, put all of the ingredients in a blender with 2-3 tbsp of cold water and whizz until really smooth.

  • STEP 3

    Fill a pan no more than 1/3 full with oil and heat until 180C or until a cube of bread browns in 30 seconds. Take a heaped tbsp of the spring onion batter and carefully drop into the oil. Fry for 3-4 minutes, in batches, or until crisp and brown. Drain on kitchen paper, season with sea salt and keep warm in a low oven while you fry the rest. Serve with the chutney for dipping.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating