I am however left with enough for a nice new year treat.
I spent my new year's eve with friends. We ate dhal (lentil curry) with all the trimmings, had a Dr Who quiz, danced to the soundtrack of The Rocky Horror Picture Show, played tiddlywinks and 'Midlife Crisis' and drew pictures of what we wanted from life in 2015. I had anticipated a grown-up evening ending at a sensible hour, but the young people decided to join us so we soldiered on til midnight and popped a few corks. Jill's house is quite tiny so it was hard to get the camera far enough away to get everyone in.
You start with the batter:
besan or gram flour, this is about 8oz, but quantity depends on how many people you are cooking for
finely minced red chilli (I used half of a huge one)
1/2 teaspoon of turmeric (just to make them nice and yellow)
1/2 teaspoon of cumin
1/2 teaspoon of salt
cold water (some recommend chilled sparkling water)
The batter should be very thick. If it goes too thin just add more flour.
(Health and Safety Warning: do not rub your eyes after chopping the chilli, even if you have washed your hands several times)
Into the batter you stir some finely chopped veggies. I put the batter in two bowls and put two sliced onions in one portion and a chopped head of cauliflower in the other. Mushrooms are good, as are potatoes. I did courgettes once, they are ok but cook very quickly and go a bit soft. Feel free to mix and match according to your own preferences. You want them to be mainly vegetable with just a coating of batter, otherwise they can get a bit stodgy.
Deep fry in small batches. I just drop spoonfuls into the hot fat and turn them over several times. I set the timer on the oven to 3 minutes for each batch and that seemed to work out well:
Drain on kitchen paper and keep warm in the oven (they are still ok gone cold but I like them hot).
Enjoy with mango chutney:
Hoping everyone has a great 2015.