Anjum’s Indian Vegetarian Feast* is a fantastic new book full of modern recipes influenced by Indian flavours. Whilst there are some excellent curries, main dishes and traditional accompaniments, what really makes this book special are the sandwiches, breakfast recipes, grills, salads and snacks – think mile-high chickpea pancakes with Indian purple coleslaw, or Delhi-style chargrilled sweetcorn with a spicy lime rub; spice-crusted halloumi with fig and pistachio chutney, or ginger-poached pears with pomegranate and poppy seeds.
I’ve had permission to share one of the recipes with you, and whilst this one isn’t much of a looker, (Anjum’s look far more tempting than mine!), these taste absolutely amazing. They do require a little forward planning as the yoghurt draining stage has to be done overnight, but trust me – they are well worth it.
- 220 g Greek yoghurt
- 40 g Gram Chickpea flour
- 3 tbsp vegetable oil
- ½ onion finely chopped
- 2 garlic cloves peeled and finely chopped
- 10 g root ginger finely chopped
- salt to taste
- ¾ tsp garam masala
- ½ tsp roasted ground cumin
- 30 g mature cheddar cheese finely grated
- 2 slices white bread crumbed
- 2 tbsp chopped coriander leaves
- ½ - 1 green chilli deseeded and finely chopped (optional)
- Freshly ground black pepper
The night before, put the Greek yoghurt into a sieve lined with muslin, place over a bowl and leave in the fridge overnight.
The next day, add the gram flour to a non-stick frying pan and stir over a gentle heat until it has a toasted smell and turns a golden colour, four to five minutes. Scrape into a large bowl. Clean the pan and heat 1 tbsp of the oil. Add the onion; cook gently until just softened. Add the garlic, ginger and salt and cook until the garlic no longer smells raw, 40-50 seconds. Stir in the garam masala and cumin, take off the heat and add to the gram flour with the drained yoghurt, cheese, three quarters of the breadcrumbs, the coriander, green chilli and black pepper. It should be creamy but firm enough to roll into balls. If not, add more crumbs. Give the pan a good wipe.
Heat half the remaining oil in the pan until hot. Make ittle balls of the mixture, flatten and add a batch to the pan. Cook over a gentle flame until the bases are golden brown. Flip over and cook until this side is golden too. Drain on kitchen paper. Repeat, using more oil and kebabs, until they are all cooked.
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