225g gram flour

15g ground cumin

1 tsp chilli flakes

2 tsp garam masla

1 tsp turmeric

approx. 300ml water

oil to deep fry

Bunch kale, stem removed cut into approx. 50-60mm pieces

For the dip

4 cloves garlic, roasted until soft

175ml fresh lemon juice (about 4 lemons)

1 tsp cumin

150g tahini

2 tsp chilli flakes

water to thin


1. Mix the dry ingredients, then add the water until a smooth batter about the consistency of double cream that’s been lightly whipped.

2. Dip in the kale, shake off excess, then deep fry for 3-4 minutes, drain and season.

3. Dip – Beat everything together.

4. Press through a fine sieve, throw away the pulp.

5. Add the tahini, chilli and then add water to form a thick but dip-able sauce.