Broccoli and Cashew Fritters

Ingredients
1 cup/125 g/4 oz chickpea flour
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
½ teaspoon baking powder
½ teaspoon chili powder
1 cup/250 ml/8 fl oz water
2 tablespoons vegetable oil
125 g/4 oz cashews, chopped
4 spring onions, finely chopped
3 tablespoons chopped fresh coriander
vegetable oil for deep-frying
1 kg/2 Ib broccoli florets

Mango Mint Chutney
1 onion, chopped
3 fresh green chilies, chopped
1 bunch fresh mint
1 tablespoon finely grated fresh ginger
½ cup/155 g/5 oz mango chutney
2 tablespoons lemon juice

Method
1.Sift flour, garam masala, cumin, ground coriander and curry, baking and chili powders together into a bowl. Stir in water and oil and mix to make a smooth batter. Add cashews, spring onions and fresh coriander and mix to combine.
2.Heat oil in a large saucepan over a high heat until a cube of bread dropped in browns in 50 seconds. Dip broccoli into batter and deep-fry, in batches, for 3-5 minutes or until golden. Drain on absorbent kitchen paper.
3.To make chutney, place onion, chilies, mint leaves, ginger, chutney and lemon juice in a food processor and process to combine. Serve with fritters.

Cooking Time: 5 minuters – Preparation time: 20 minutes Serves 6

Tip from the chef

Chickpea flour is used extensively in Indian cooking and is available from Oriental food stores and some supermarkets. Alternatively, you can make your own by lightly roasting uncooked chickpeas, then using a food processor or blender, grind them to make a flour.