Crispy battered pakora, or spiced fritters, are commonplace in Indian cuisine and are usually served as a snack or starter. Here we're utilising spring veg for a delicious, seasonal version of the dish, although you could use pretty much any veg you have to hand.

SPRING VEG PAKORA BLEND (1 portion = 1 tbsp): coriander leaf, fenugreek leaf, cumin, mint, coriander, black pepper, fenugreek, turmeric, ginger, yellow MUSTARD, green cardamon, cinnamon, cloves, chilli
Allergens are listed in CAPITALS. May contain traces of celery and sesame

PREP 5 mins
COOK 20 mins
HEAT 3
Serves 4 as a starter

You Need:

200g mixture of spring veg (eg purple sprouting broccoli, asparagus, spring onions) - halved lengthways if too thick
1 lemon
100g self-raising flour
Oil for frying (sunflower or vegetable oil is best)
Your choice of chutney and/or raita to serve (optional)
1 portion of SPRING VEG PAKORA BLEND

Method:

Whisk the flour, SPRING VEG PAKORA BLEND and ½ tsp salt with 175ml water to a smooth batter

Carefully heat 3cm oil in a deep frying pan over a medium heat - the oil is ready when you drop 1 tsp of the batter into the oil it sizzles and immediately floats to the surface

Dip the spring veg into the batter to fully coat, then carefully fry in the hot oil for 2 minutes on each side (you will have to do this in batches) until golden and crispy on the outside and cooked through to the centre. Drain on kitchen paper then sprinkle with a pinch of salt

Serve the spring veg pakora with the lemon cut into wedges to squeeze over, and your choice of chutney and/or raita (if having)