This involves combining poodla – spicy chickpea pancakes – and sambal, which is a lightly spiced and traditional Gujarati dish. While the cooling flavours of apple raita – a yoghurt-based accompaniment – completes this exciting and vibrant supper.
- For the Sambal:
- 250g Tenderstem Broccoli
- 2 large carrots
- 225g paneer cheese
- 1 large lemon – zest and juice
- 2 tablespoons vegetable or sunflower oil
- 1½ teaspoons small black mustard seeds
- 5-6 curry leaves
- 1½ teaspoons table salt
- 2 teaspoons cumin and coriander powder
- 2 teaspoons red chilli powder or chilli flakes
- For the Raita:
- 1 Pink Lady apple
- 100g plain yoghurt
- 2 teaspoons crushed cumin seeds or ground cumin
- 1 teaspoon salt
- For the Poodla:
- 150g chickpea flour – also known as gram flour
- 2 tablespoons fine semolina
- 150g plain yoghurt
- 2 teaspoons crushed ginger
- 1 finely chopped green chilli (optional)
- 1½ teaspoon salt
- ½ teaspoon turmeric powder
- 2 teaspoons cumin seeds
- ½ teaspoon bicarbonate of soda
- 3-4 sprigs fresh coriander, chopped
- 80ml-100ml warm water
- Vegetable or sunflower oil for frying
Method1 Steam the broccoli for 5 minutes and then transfer to a bowl of iced water. Grate the carrots, cut the paneer into 1cm cubes and set both aside. Zest and juice the lemon and set aside.
2 To make the poodla - mix all the ingredients together to make a batter – use a balloon whisk to get rid of any lumps of flour.
3 Heat a teaspoon of oil in a flat, preferably non-stick, frying pan. Ladle in a few tablespoons of the batter and then smooth over into a round with the back of the spoon.
4 Leave to cook for a few minutes until the edges start crisping up and the top looks dry in places and then flip over and cook the other side for a few minutes. They should be golden brown colour and have a few little holes in surface.
5 Repeat until you’ve used up all the batter. This should make 4 dinner plate-sized poodla.
6 When your poodla are ready, put the oil in the wok and add the mustard seeds. Place over a medium heat. When the seeds start to fizzle and pop add the curry leaves, quickly followed by the paneer.
7 Sauté the paneer for a minute or so until some of the edges start to brown. Pour over the lemon juice and then add the grated carrots and spices. Give it a good mix through to distribute the spices and then finally add the tenderstem and lemon zest. Gently stir to warm the tenderstem through. You can garnish with some chopped coriander.
8 To make the raita; cut, core and grate the apples. Pour over the yoghurt, cumin and salt and mix together well. Serve a good spoonful on the side of your sambal and poodla.
Prep Time15 minutes, plus 30 minutes resting
Cook Time30 minutes
Nutrition InformationServes: 4
Tip: If you’re short on time you can replace the poodla with ready made chappatis/tortillas or naan bread. Alternatively you can serve the sambal with rice.
Love spice? Check out the recipes with added kick in our gallery below
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