Spaghetti squash with Cheddar, Herbs & Cherry Tomatoes
From the Field Kitchen
-
1 hour
-
Serves 2
20 Minutes
Serves 6 as a side
What you'll need…
- 4 Large kale leaves
- 250g Gram flour
- 2 Tablespoons turmeric
- 1 Tablespoon cumin seeds
- 1/2 Tablespoon curry powder
- 500ml cold water
The method
1
Shred the kale leaves then mix all of the ingredients together.
2
Heat oil in a pan to shallow fry the Pakoras. Dollop in the batter & fry until crisp and golden.
3
Remove from the oil with a slotted spoon onto kitchen paper to remove any excess oil.
4
Enjoy with sweet chilli sauce or mint yoghurt!
Recipe from Mark Price, Groobarbs Field Kitchen
