Ingredients

• 175g/6oz gram flour
• ½ tsp salt
• ½ tsp ground cumin
• ½ tsp chilli powder
• 200ml/7fl oz cold water
• 500g/1lb 2oz mixed vegetables (such as onions, sweet potatoes, red pepper, cauliflower and baby spinach leaves), onions, sweet potatoes and red pepper sliced; cauliflower broken into florets; baby spinach leaves left whole
•   vegetable oil, for deep frying
• 2 tbsp sunflower oil
• 1 onion, finely chopped
• 1 green chilli, seeded and finely chopped
• 500g/1lb 2oz ripe tomatoes, peeled and finely chopped
• 150ml/¼ pint tomato juice
• 1 tbsp fresh coriander, chopped, to garnish

Method

1. Make the batter: in a large bowl mix together the flour, half a teaspoon of salt, cumin and chilli powder. Gradually add 200ml/7fl oz cold water, beating with a wooden spoon to make a smooth, thick batter. Leave to stand for about 30 minutes in the fridge.
2. Meanwhile, make the tomato sauce: heat the oil in a pan and cook the onion for 5 minutes until softened. Add the chilli and cook for a further minute. Add the tomatoes and a pinch of salt and cook for 5-10 minutes until thickened. Pour in enough tomato juice to make a chunky sauce. Transfer to a serving bowl and garnish with the chopped coriander.
3. Heat the vegetable oil in a pan to 190C/375F. Dip the vegetables in the batter, then cook in batches in the hot oil for 4 minutes (the spinach only needs 1 minute) until golden brown. Remove with a slotted spoon and drain on kitchen paper. Serve hot with the tomato sauce.

Notes