From India by Kumar Mahadevan
Author:Kumar Mahadevan
Language: eng
Format: epub
Publisher: Allen & Unwin
SERVES 6 AS A STARTER
FRIED SPINACH LEAVES
150 g (5½ oz/1¼ cups) chickpea flour (besan)
50 g (1¾ oz) rice flour
½ teaspoon red chilli powder
2 teaspoons salt
peanut or canola oil, for deep-frying
1 bunch English spinach, leaves picked, washed and patted dry (you will need about 20 leaves)
MINT & CORIANDER CHUTNEY
½ bunch mint, leaves picked
1 bunch coriander (cilantro), roughly chopped
4 long green chillies, chopped
1 tablespoon lemon juice
2 teaspoons finely grated ginger
¼ teaspoon ground black pepper
1 teaspoon salt
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