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Got bags of apples and brambles that need using up ASAP? Instead of crumble, give apple pakora and bramble chutney a go

25 October 2017

Apples and brambles – also known as blackberries – work really together with spices.

One of the ’s resident experts, , has come up with the perfect treat you’re unlikely to get in your local takeaway: apple pakora with bramble chutney.

Apple pakora

Quantity Ingredient
160g Gram flour
40g Rice flour
150ml Water
1 tsp Dry-roasted cumin seeds
1 tsp Red chilli powder
1 tsp Ground coriander
¾ tsp Salt
1 tbsp Chopped coriander leaves
1 tbsp Chaat masala
2 Granny Smith apples, peeled, cored and cut into thin, round slices
500ml Sunflower oil

Whisk the flours, water, all the spices, salt, coriander leaves and about 1 teaspoon of the chaat masala together in a large bowl until it is a thick batter. When the consistency is correct the batter should lazily fall off a spoon.

Add the apple slices to the batter and mix well until the apple is coated evenly in the pakora batter.

Heat the oil for deep-frying in a deep, heavy-based pan over a medium heat to 180°C/350°F, or until a cube of bread sizzles in 30 seconds, then reduce the heat to low. Using your hands, carefully pop 1 apple slice at a time into the oil and deep-fry on either side for 3–4 minutes.

Drain on kitchen paper. Sprinkle with the remaining chaat masala to serve.

Bramble and salt chutney

Quantity Ingredient
250g Brambles
½ tsp Black salt
½ tsp Freshly ground black pepper
Juice of Half a lime
1 tbsp Finely chopped coriander leaves

In a blender, add all ingredients (except coriander leaves) and once smooth, add chopped coriander. Mix and serve room temperature.

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