Delicious UK - (03)March 2020

INTERVIEW:

PHOEBE

STONE

TOSTART

Jodhpurimirchivada

(spicedpotato-filled

chillifritters)

SERVES 6. HANDSON TIME 1 HOUR

“Thesearepopularallover

northernIndia.Choosemilder

chillies for less heat.”

MAKE

AHEAD

Makethestuffedchillies

(steps1-3)upto2 days

ahead,thencoverandchill.

FOOD

TEAM’S

TIP

Finddriedmangopowder/

asafoetidaandcarom

(lovage/ajwain)seedsat

buywholefoodsonline.co.uk.

• 400gmildbanana chillies (or
  jalapeños)


• Oilfordeepfrying


• Tamarindchutney to serve
  (optional)

FORTHESTUFFING

• 250gflourypotatoes(such as
  marispiper),unpeeled


• tspfennelseeds,crushed


• tspcorianderseeds,crushed


• 1 greenchilli,finelychopped


• 2 tbspchopped fresh coriander
  leaves


• 1 tspdriedmangopowder (see
  tip)orjuicelemon


• tspgroundcumin


• tspchillipowder


• Pinch ground asafoetida (see tip)

FORTHEBATTER

• 120gchickpea(besan)flour


• tspchillipowder


• Pinchgroundasafoetida(seetip)


• 1 tsp carom seeds (see tip)
  
  
  • tspnigellaseeds
  
  
  • Pinchbicarbonate of soda
    (optional)
  
  
  • 1 tsp salt
  
  
  
  

USEFULTOHAVE...

• Digitalprobethermometer;
  kitchen paper

1 Forthestuffing,steamorboilthe

potatoesuntiltender.Whilestill

warm,peel,mash,thensetaside.

2 Meanwhile,usingthetipofa sharp

knife,sliteachchillidownoneside,

takingcaretoleavethestalkintact.

Workfromthestalkendandleave

about1cmuncutatthebottomto

helpthechilliholditsshapewhen

stuffed.Removetheseedswitha

teaspoon.Repeatforallthechillies.

3 Heata glugofoilina fryingpan.

Addthecrushedfennelseedsand

corianderseedsandsizzlefor 30

seconds.Addthemashedpotatoes,

followedbytheremainingstuffing

ingredients.Season,mixwell,then

letthemixturecooltoroom

temperature.Usethemixtureto

stuffthechillies(seeMakeAhead).

4 Filla deep,heavy-basedpan

one-thirdfullofoilandsetit overa

mediumheat.Forthebatter,putthe

chickpeaflourina mixingbowlwith

thechillipowder,asafoetida,carom

seeds,nigellaseedsandbicarb(if

using).Addthesaltand125-150ml

watertomakea thickbatter.

5 Oncetheoilreaches

160°C-170°Conthe

digitalprobe(ora

cubeofbreadturns

brownin40-50

seconds),dipthe

stuffedchilliesinthe

battertocoat,then

carefullyaddtothehot

oil,workinginbatches.

6 Fryeachbatchfor5-6

minutesuntilgoldenandcrisp,then

usea slottedspoontotransferthe

chilliestoa platelinedwithkitchen

papertodrain.Servehotwith

tamarindchutney,if youlike.

PERSERVING195kcals,8.9gfat

(0.7gsaturated),6.1gprotein,

20.4gcarbs(2.4gsugars),

1.3g salt, 4.6g fibre 

the menu.

TODRINK

Thandhai(spiced

milkcooler)

SERVES8.HANDSONTIME20 MIN,

PLUS 2 HOURS INFUSING

“ThisisthequintessentialHoli

drink,whichwasoriginally

spikedwithcannabis(not

includedhere!).It’sbelievedtobe

the god Shiva’s preferred tipple.”

MAKE

AHEAD

Makethedrinkatleast

2 hoursaheadorupto

a daybeforeserving.

FOOD

TEAM’S

TIPS

Findmelonseedsandwhite

poppyseedsonAmazonor

attheasiancookshop.co.uk.

Fora strongerroseflavour,adda

littlemorerosewater.Buybagsof

edible dried rose petals on Amazon.

• 60gcastersugar


• 1tbspgroundalmonds


• tbspmelonseeds(see tips)


• tspfennelseeds


• tspwhitepoppyseeds(see tips)


• tspblackpeppercorns


• 8gedibledried rose petals
  (seetips)


• 125mlwholemilk


• tspgroundcardamom


• tsp rosewater (see tips)

YOU’LLALSONEED...

• Blender (or a pestle and mortar)

1 Dissolvethesugarin250mlboiling

water.Setaside.Combineallthe

otheringredients,exceptthemilk,

cardamomandrosewater,with250ml

water.Setasidetosoakfor2 hours.

2 Grindallthesoakedingredients

toa veryfinepasteina blender (or

usea pestleandmortar).

3 Addanother250mlwatertothe

paste,thenpassit througha fine

sieveintoa jugtoextractallthe

liquid(discardwhat’sleftinthe

sieve).Addthesugarsolution,milk,

cardamomandrosewatertothe

liquid.Keeprefrigeratedandserve

insmallmeasuresovercubesofice.

PERSERVING61kcals,2.4gfat(0.5g

saturated),1.4gprotein,8.4gcarbs

(8.3g sugars), trace salt, no fibre