Recipes
Date posted: 20/08/2019
Ingredients
| Batter | |
| KTC gram flour | 500g |
| Major Keralan paste | 100g |
| Everyday Favourites table salt | 20g |
| Dr Oetker baking powder | 1 tsp |
| Coriander | 30g |
| White onion | 3 |
| Warm water | |
| Pickled veg | |
| Cauliflower | 1 |
| Fennel | 1 bulb |
| Carrots | 2 |
| Rice wine vinegar | 250ml |
| Everyday Favourites ground turmeric | 2g |
| Tate & Lyle caster sugar polybag | 100g |
| Water | 250ml |
| Red chilli | 1 |
| Keralan houmous | |
| Ramona's Kitchen Deluxe houmous | 200g |
| Major Keralan paste | 30g |
| Délifrance organic white half baguette 26cm | 10 |
| Stokes chilli jam | 150g |
| Coriander | 1 tsp |
Method
- Pakora - peel and slice the onion and chop the coriander, mix all the ingredients together except the water. Slowly add the water, stirring till you get a thick double cream consistency, drop tablespoonfuls into 180° hot oil and fry till golden, crisp and cooked through
- Pickled veg - peeled the carrots and cut into 3 inch lengths, on a mandolin, shave the carrot, cauliflower, fennel. Heat the vinegar, turmeric, water, sugar and sliced red chilli till sugar is dissolved and cool, add vegetables and leave for 3 hours or longer
- Houmous - mix the Houmous with the Keralan paste
- Putting together - bake the baguette, split open and spread with houmous on one side and chilli jam on the other, strain and add the pickeld veg and fill with pakoras, finish with fresh coriander