Ingredients
- 300 g chickpea or gram flour
- 1/2 tsp bicarbonate of soda
- 2 tsp ground cumin
- 1 tsp fine sea salt and freshly ground black pepper
- 180 ml water, approximately
- 100 g apples
- 100 g cooked chickpeas, or canned chick peas
- 100 g sultanas
- vegetable oil, for deep-frying
- 35 g shredded or desiccated coconut
- 2 cloves garlic, roughly chopped
- 3 small green chillies, seeds removed, chopped
- 2 tsp cumin seeds
- 1 tbsp ground coriander
- 1/2 tsp turmeric
- 1 tbsp tamarind pulp, or 1 tsp tamarind concentrate, available from most supermarkets
- 1 tsp finely grated ginger
- 2 small onions, sliced
- 125 ml water
- 2 tbsp vegetable oil
- 125 ml vegetable stock
- 90 ml coconut cream
- fine sea salt and freshly ground black pepper
Description
Alan Coxon's Tropical Vegetarian Dish Is Inspired By The Sun-kissed Ingredients Of Goan Cooking
UK TV
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