Ingredients
- 1 small garlic clove
- 90g coriander, plus 10g, chopped
- 2 green chillies, deseeded
- 30g mint, leaves picked
- ¼ tsp cumin seeds
- ½ tsp sugar
- 1 lime, juiced
- 200g chickpea flour
- 1 tbsp cornflour
- ¼ tsp bicarbonate of soda
- 1½ tsp ground turmeric
- ¼ tsp mild chilli powder
- 1 tsp salt
- 1 corn-on-the-cob, kernels shaved
- 125g pak choi, shredded
- 125g sugar snap peas, sliced into 3 lengthways
- 1 red onion, finely sliced
- 250ml sunflower oil, for deep frying
- 4 medium eggs, poached (optional)
Method
Step 1
First make the chutney: blitz the garlic, 90g coriander, 1 green chilli, the mint, cumin seeds, sugar and lime juice in a blender with a pinch of salt, until smooth.Step 2
Finely chop the remaining green chilli. In a large bowl, combine the flours, bicarb, spices, salt and lots of pepper. Whisk in 200ml water, then stir in the veg, chopped chilli and the 10g chopped coriander. The mixture should be loose but not runny – add more flour if needed.Step 3
Fill a wok a third-full with oil; heat it to 180-190°C (or when a cube of bread turns golden in 15 secs).Step 4
Add heaped tbsps of the mix to the pan. Fry in batches for 2-3 mins; drain. Serve with a poached egg (if using) and a drizzle of chutney.