• 1 green chilli, chopped
  • thumb-sized piece ginger roughly chopped
  • 1 tomato roughly chopped
  • 200g gram flour
  • 1 ½ tsp chilli powder
  • 1 ½ tsp garam masala
  • 1 ½ tsp ground coriander
  • 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 onion finely sliced
  • ½ lemon juiced
  • vegetable oil, for frying
  • STEP 1 Heat oven to 120C/100C fan/ gas 1/2. Make a paste by blitzing the chilli, ginger and tomato together, then set aside.
  • STEP 2 Mix the gram 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.
  • STEP 3 Add the tomato mixture and get your hands in there, mixing well until everything is incorporated. Add a little lemon juice and seasoning.
  • STEP 4 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.
  • STEP 5 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.
  • STEP 6 Drain on kitchen paper and keep warm in the oven as you go. Serve immediately