serves
1-2
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
1-2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Street Treats
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- vegetable oil, for deep frying
- ½ cup besan flour
- 1 tbsp rice flour
- ¼ cup water
- a pinch bicarbonate soda
- salt
- 3 kale leaves
- pinch chaat masala, to serve
- caster sugar, to taste
- full-fat yoghurt, to serve
- tamarind and date chutney, to serve
Mint chutney
- 1 bunch coriander, roughly chopped
- 1 bunch mint, roughly chopped
- 1 brown onion, roughly chopped
- ½ cup lime juice
- 3 cm x 3 cm piece ginger, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 small green chillies
- ½ tbsp black salt
- 1 tbsp ground cumin
- salt, to taste
- 4-6 ice cubes
Instructions
- Preheat enough oil to deep-fry in a large, heavy-based saucepan to 180˚C.
- While the oil is heating, combine the besan, rice flour and the water in a large bowl to form a thick, flowing batter and set aside to rest for 5 minutes.
- While the batter is resting, combine the ingredients for the mint chutney in a blender or food processor and blitz until smooth. Set aside.
- Add the bicarb soda and a pinch of salt to the besan batter and whisk well to combine. Dip the kale leaves into the batter, then deep-fry until crisp. Remove from the hot oil and transfer to a plate and sprinkle with chaat masala.
- To serve, add a little caster sugar to the yoghurt to your taste. Mix well to combine.
- Serve the kale leaves with sweet yoghurt, mint chutney and tamarind and date chutney.
Note
• To make this a full meal, this dish goes well served with boiled potatoes, tinned chickpeas, grapes, pomegranate, extra coriander leaves and green papri (a deep fried crisp, flaky cracker). Serve with a sprinkle of chaat masala for extra flavour!
Photography by Jiwon Kim.
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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.
Stream free On Demand
Street Treats
