Ingredients
- gram flour (chickpea flour) 160g
- plain flour 25g
- ground turmeric 1 tsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- black mustard seeds 2 tsp
- sea salt ½ tsp, plus extra to serve
- lager 250ml, chilled
- spring onions 250g (about 12), finely sliced at an angle
- shallots 2, finely sliced
- vegetable oil for deep frying
CHUTNEY
- mint a small bunch, leaves picked
- coriander a small bunch, chopped
- green chilli 1, chopped
- ginger a thumb-sized piece, chopped
- ground cumin a pinch
- lemon 1, juiced
Method
-
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.
Nutritional Information
- Kcals 315
- Fat 13.1g
- Saturates 1g
- Carbs 29.6g
- Sugars 3.4g
- Fibre 6.6g
- Protein 12.3g
- Salt 0.7g
