Easy recipe time. Before you start, make up a big ol’ batch of Mix Powder.
- 3 medium potatoes, grated.
- 4 medium carrots, grated.
- 2 medium onions, sliced.
- 2 red finger chillies, sliced into rings.
- 2 green birds-eye chillies, sliced into rings.
- a handful of finely chopped fresh coriander leaves (including stalks).
- a handful of fresh garden peas.
- 1 tablespoon of ginger & garlic paste (equal parts pureed ginger and pureed garlic).
- 1 tablespoon of the aforementioned mix powder.
- 1 tablespoon of Kashmiri chilli powder.
- 4 tablespoons of gram flour.
- 2 tablespoons of cornflour.
- Put everything except the flour into a large bowl and mix well. Do not add water – there’s enough water in the grated potatoes to bind everything and more will come out of the vegetables when they cook. Adding water at this stage will result in a runny middle and nobody wants that.
- Add the two flours and mix again until you get a really thick, sticky batter. Leave it to sit for half an hour (or longer if you can – it’s really nice if left overnight in the fridge).
- Heat enough oil in a smallish wok so that it’s about an inch or two deep in the centre. You want the oil hot enough to make a small drop of the batter sizzle and float, but not enough to make it darken quickly.
- Cooking involved two tablespoons. Dip one spoon in the oil, briefly, so that it’s nicely lubricated (oo-er matron). Scoop up a tablespoon of the batter and form it a little using the other spoon. Pop the end of the spoon (the end with the batter on it) into the oil and let it sizzle for ten seconds or so to cause it to start firming up, then wheech it off the spoon using the other spoon.
- Fry for five minutes or so (or until golden red), turning whenever you like.
- Feast and then make more.