RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

 

INGREDIENTS:

  • 1 brown onion, thinly sliced
  • 1 carrot, grated
  • 1 medium potato, grated
  • 50gm baby spinach, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • Salt
  • 200g chickpea (gram) flour
  • 50g self-raising flour
  • 150ml water
  • Cobram Estate Extra Virgin Olive Oil for frying

MINT YOGHURT

  • 250ml Jalna Greek yoghurt
  • ½ bunch mint leaves, picked, chopped
  • ½ bunch coriander leaves, picked, chopped
  • Juice of ½ lime
  • Small pinch sugar
  • Salt

METHOD:

  • Heat oil in a deep fryer or large saucepan to 180C.
  • In a large bowl, add the potato, carrot, onions and combine with a pinch of salt. Next, add in cumin, coriander, garam masala, turmeric, another pinch of salt and mix through. Add in spinach and combine. Sprinkle in the flours and mix to coat the vegetables. Slowly add water, a little at a time, mixing after each addition until you get a thick battered coating over the vegetables.
  • Gently drop spoonfuls of batter into the fryer or pan, and fry in batches for 5-6 minutes or until golden brown and crisp. Transfer onto paper towel and season with salt. Repeat with remaining batter. Serve hot with mint yoghurt on the side.

MINT YOGHURT

  • Roughly chop mint and coriander. In a bowl, mix yoghurt, lime juice and chopped herbs. Season to taste with a pinch of sugar and salt.

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