River Cottage

Delicious gently spiced pakoras filled with cauliflower and fresh sweetcorn from Hugh Fearnley-Whittingstall on River Cottage Veg

Serves 6-8

• 2 ears of corn, niblets removed
• 3 spring onions, finely sliced
• ½ green chilli, finely chopped
• Sunflower oil, for frying
• 1 cauliflower, cut into very small florets
• 1 tbsp finely shredded coriander

For the batter

• 250g gram (chickpea) flour
• ½ tsp salt
• 2 heaped tsp ground cumin
• 2 heaped tsp ground coriander
• 1 tsp turmeric
• 1/3 tsp cayenne pepper
• 1 tsp baking powder
• 250ml cold water

For the raita

• 300ml plain yogurt
• 3 tbsp finely ribboned mint

1. Mix the sweetcorn with the spring onions and chilli and set aside. Heat ½ -1cm sunflower oil in a frying pan.

2. For the batter, put the flour in a large bowl and give it a whisk to get rid of any lumps, add all the dry ingredients and whisk again to combine. Continue whisking as you add the water.

3. Divide the batter between two bowls, add the sweetcorn to one bowl and the cauliflower to the other and fold the vegetables into the batter.

4. When the oil is hot add spoonfuls of the pakora mix, and fry gently for 2-3 minutes on each side. Remove from the oil and drain on kitchen paper.

5. Make the raita by combining the yoghurt and mint and seasoning with salt and pepper. Serve the pakora sprinkled with coriander and a spoon of raita.