Delicious UK – (10)October 2019

then pound until well combined [A].

Add to the mashed peas and mix

well [B]. Transfer to a serving bowl,

stir in the sugar, the lime zest and

juice, then taste and add salt and

pepper and more lemon juice/sugar

if needed. Chill until ready to serve

(see Make Ahead).

3 For the pakoras: peel the potatoes

and cut into 1cm chunks [C]. Cut the

cod loin into 1cm cubes and put the

fish and potatoes in a large mixing

bowl with the spring onions. Add the

garlic and ginger, green chilli, dry

spices [D], chopped fresh coriander

and lime juice, then mix briefly. Stir

in both flours [E], season generously

with salt and freshly ground black

pepper, then stir in 125-150ml cold

water [F] – just enough to bind. The

pakora mixture should be evenly

mixed, thick and sticky [G].

4 Half-fill a deep heavy-based

saucepan with oil and heat until

it reads 160°C on a digital probe

thermometer. (Alternatively, drop

a small cube of bread in the oil to

test the temperature. The oil is ready

when the bread turns golden brown

and crisp in about 40 seconds.) Using

a fairly large spoon, scoop up about

1 heaped tbsp of the mixture, then

carefully drop straight into the hotoil,

using a second spoon to help easethe

mixture off the spoon if you need

to [H]. Cook 3-4 pakoras at a time,

being careful not to overcrowd the

pan (see Tips for Success, right).

5 Carefully turn the pakoras

occasionally in the oil and cook

until golden brown and cooked

through – 4-5 minutes.

6 Lift out the cooked pakoras with

a slotted spoon or frying basket [J],

then drain on greaseproof or kitchen

paper [K]. Keep frying until you’ve

used up all the pakora mix. Serve

straightaway with wedges of lime

and the green pea chutney.

PER PAKORA & CHUTNEY (FOR 20)

95kcals, 3.1g fat (0.3g saturated),

5.6g protein, 10.3g carbs (0.8g

sugars), 0.1g salt, 1.9g fibre

WINE EDITOR’S CHOICE These cry

out for sauvignon blanc – pick a

slightly grassy South African version.

For more ways to use chaat

masala, see Loose Ends

NEXT

MONTH

Seeoursavoury

nibblesspecial–

thethreebest

partyrecipes

RAVINDER’STIPSFORSUCCESS

→I peelgingerwitha teaspoonto

makesureonlytheveryouterskin

isremoved,asthemostnutritious

partsitsjustbelowtheskin.See

delicious.kitchentofindouthow.

→Tasteyourchilliesbeforehand

tocheckhowhottheyarebefore

using,thenadjustaccordingto

yourpreference.If youdon’tlike

foodtoospicy,youcanremoveand

discardtheseedsbeforechopping.

→Keepaneyeonthepanwhen

toastingspices;if theyburnthey

willmakethedishtastebitter.

→Besuretocutthepotatoesinto

smallchunks– see[C]– otherwise

theywon’tbecometenderinthe

shortcookingtime.

→Don’tovercrowdthepanwhen

frying.If youaddtoomanypakoras

atonetime,theywillcooltheoil

andgivesoggyresults.

BE A BETTER COOK

CHEF’S STEP BY STEP

PHOTOGRAPHSGARETHMORGANS

FOODST YLINGSOPHIEAUSTEN-SMITH

ST YLINGSARAHBIRKS

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