Spicy Broccoli Fritters

Serves 6

Ingredients

1 cup/125 g besan flour
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/2 teaspoon baking powder
1/2 teaspoon chilli powder
1 cup/250 mL water
2 tablespoons vegetable oil
125 g cashews, chopped
4 spring onions, finely chopped
3 tablespoons chopped fresh coriander
vegetable oil for deep-frying
1 kg broccoli, broken into florets

Mango Mint Chutney (optional)

1 onion, chopped
3 fresh green chillies, chopped
1 bunch fresh mint
1 tablespoon finely grated fresh ginger
1/2 cup/155 g mango chutney
2 tablespoons lemon juice

Method

1 Sift flour, garam masala, cumin, ground coriander and curry, baking and chilli powders together into a bowl. Stir in water and oil. Mix to make a smooth batter. Stir in cashews, spring onions and fresh coriander.

2 Heat oil in a large saucepan over a high heat until a cube of bread dropped in browns in 50 seconds.

3 Dip broccoli into batter. Deep-fry, in batches, for 3-5 minutes or until golden. Drain on absorbent kitchen paper.

4 To make chutney, place onion, chillies, mint leaves, ginger, chutney and lemon juice in a food processor and process to combine. Serve with fritters.

Tip Besan flour is used a lot in Indian cooking and is can be bought from Oriental food stores and some supermarkets. If this is no good for you, try and make your own by lightly roasting uncooked chickpeas, then using a food processor or blender, grind them to make a flour.