World Cuisine

  • 100 g (3½ oz) gram flour (besan)
  • 1 teaspoon baking powder
  • ½ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 250 ml (8 fl oz) soda water, chilled
  • 625 g (1¼ lb) courgettes, cut into thick batons
  • salt
  • sunflower oil, for deep frying
  • natural yogurt, to dip

Sift the gram flour, baking powder, turmeric, coriander, cumin and chilli powder into a large mixing bowl. Season with salt and gradually add the soda water to make a thick batter, being careful not to overmix.

Pour sunflower oil into a wok until one-third full and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Dip the courgette batons in the spiced batter and then deep-fry in batches for 1–2 minutes or until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Serve the courgettes immediately with thick natural yogurt, to dip.

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