GOOD FOOD
Add spice to the party with Gujarati family favourites and street food classics from a much-loved neighbourhood restaurant in Brighton
FEATURE ANDRÉA CHILDS
Khanda palak bhajia
These crisp and tasty spinach fritters are made with spinach leaves, chickpea flour, onion and spices. Make sure you cut the onions in the correct direction and cook the fritters gently or they will be crispy on the outside yet uncooked inside.
2 white onions, peeled ¾tsp salt 2tsp red chilli powder ¼tsp ground turmeric 1tsp garam masala 1tsp carom seeds 100g chickpea flour
Large handful of fresh spinach, chopped
2 handfuls of chopped fresh coriander
Sunflower oil, for deep-frying
Lili chutney (see recipe p124), to serve
1 Cut the tops and bottoms from the onions and then slice each in half. Place each onion half flat side down, so the root and top are facing horizontally. Finely slice the onion vertically into thin half moons. Repeat until all the onions are sliced. Separate each slice of onion into individual layers and place in awide bowl.
2 Add the salt, chilli powder, turmeric, garam masala and carom seeds to the onions and use your fingers to mix so that the onions are completely coated.
3 Sift the chickpea flour onto the onions and add the chopped spinach and coriander to the mix. Combine really well using your fingers, adding afew drops of water if needed to help bind the mixture together.
4 Place aheavy-based pan or wok over alow-medium heat and add enough oil for deep-frying.
5 Check if the oil is hot enough by placing aslice of onion into the pan; if it gently fries, the oil is ready.
6 Take afistful of the onion mixture and carefully drop it into the oil to fry. Don’t be tempted to shape or roll the mixture.
7 Repeat with afew handfuls of the onion mixture and increase the heat to high. Fry for 1minute over ahigh heat, then turn the heat down to low. Gently fry, moving the bhajia in the oil and turning occasionally, for 2-3 minutes or until golden brown. Remove the bhajia from the oil and place on kitchen paper to drain. Repeat until all the bhajia are fried. Serve hot with chutney and acold beer!
Pani puri
This is one of India’s most famous street food dishes. The best vendors have long queues, so if you are in India and want to eat pani puri, join the longest line.
5tbsp amli chutney (see recipe p124) 16 shop-bought puri 60g masala misrana Handful of sev
Chopped fresh coriander or micro leaf coriander, to garnish
Pomegranate seeds, to garnish
1 To make pani (tamarind water), place 2tbsp amli chutney in abowl and stir in 4tbsp water. Set aside.
2 Carefully remove part of the top of each puri to make ahole. Fill each puri with some of the masala misrana, followed
