serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 cup pearl couscous
- ½ tsp ground fenugreek
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tbsp rice flour
- 300 ml vegetable oil, for frying
Dipping sauce
- 100 ml coconut yoghurt
- 1 tbsp garlic pickle (see Note)
Instructions
- Place the couscous in a pot with cold water and cook until soft. Once cooked, strain couscous and place in a bowl. Mix in the spices and the flour, incorporating it all until it has thickened.
- Pour into a lightly greased baking tray or rectangular plastic container and flatten. Place in the fridge until cool and set.
- Remove once set and use your hands or a spoon to form small clusters (or cut into lengths or cubes).
- Pour the frying oil into a large pan and heat to around 170–180°C. Gently add the clusters or pieces and until golden on the outside, tuning once, very gently, towards the end of cooking (you may need to cook in two batches, depending on the size of your pan).
- While the clusters are cooking, mix the yoghurt and pickle in a small bowl.
- When clusters are cooked, remove and drain briefly on a wire rack or paper towels. Serve with the dipping sauce.
Note
Garlic pickle is available at Indian grocers and some supermarkets (most versions are vegan but check the label if you need this recipe to be vegan).
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
