Marrying into an Indian family has been an absolute blessing on so many levels. Most importantly was the opening I received into a cuisine I had absolutely no idea about. Growing up in an Italian family with my mum as a chef I lived and breathed Italian food (no complaints here). So when I met my now husband and had my first meal at his family home, it’s fair to say I was a tad nervous. The flavours I encountered that day were completely new to me and I must be honest – it wasn’t love at first site! But overtime I grew to enjoy the new flavours and now I absolutely adore Indian food.
My mother-in-law is an incredible cook and she’s shared some of her recipes with me, which I’ve put my own spin on. This would have to be an absolute favourite Indian dish for me, and I’m quietly confident you’ll agree.
- ½ a head of cauliflower
- 1 cup of frozen peas
- 2 potatoes
- 2 teaspoons salt
- 2 teaspoons amchur
- 1 onion
- 1 teaspoon turmeric powder
- 2 teaspoons coriander powder
- 2 teaspoons ground cumin
- 2 ½ cups chickpea flour
- 1 cup water
- Light olive oil for frying
- Peel potato and cut extremely finely and place in a large bowl (potatoes need to be cut into very small pieces – about 1cm.
- Cut the cauliflower and onion very finely. An easy way is to place them in a food processer (one vegetable at a time – so onion first and then cauliflower). Place in bowl with potatoes.
- Add peas to the potato, onion, and cauliflower.
- Add salt and spices and mix through vegetables well.
- Add chickpea flour and water and mix until you form a thick sticky mixture. You will need to use your hands to massage the spices and flour into the vegetables. This will help release some water from the vegetables and form a stick mixture. The mixture needs to stick together to form a small ball.
- Heat up a saucepan with a generous amount of light olive oil.
- Place a spoonful of the mixture into the oil. Turn over when cooked to cook other side.
- Serve with my delicious coriander chutney. Link here.