2 medium potatoes, peeled, halved and thinly sliced, then halved into quarter moons
½ aubergine, thinly sliced, then halved into quarter moons
½ cauliflower, cut into florets
1 large onion, finely sliced
½ lemon, juiced
vegetable oil, for frying
chutney, to serve
Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
Mix the flour with the spices. Add all the prepared vegetables and toss in the mix. Slowly add 150ml water until the batter coats the vegetables – they should be well coated, but not swimming in it. Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
Heat the oil to 180C. Take a handful of the mix and squeeze it into a loose little ball, to ensure the vegetables stick to each other when lowered in the oil. Use a spoon to carefully drop the ball into the oil. Fry for about 4 mins until golden and crispy, then taste to test for seasoning and consistency. You may also need to add a little water or gram our to the mixture at this point if your tester ball didn’t hold together. Repeat, frying the remaining mixture in batches. Drain on kitchen paper and keep warm in the oven as you go. Serve immediately with chutney.
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