What:
A big bunch of foraged greens (I used nettles, garlic mustard and dandelion leaves)
100g gram flour, sieved
1 tsp of salt
2 tsp of garam masala
1 tsp of turmeric
1 tbsp ginger, grated
1/2 tsp ground coriander
1 tsp of cumin seeds
1/2 tsp of red chilli powder
Water
Oil for deep frying
How:
Sieve the gram flour and spices together into a bowl, then add enough water to make a batter - it should coat the back of a spoon.
Chop your greens and mix them into the batter so they're thoroughly coated. You can also add any scraps of leftover veg, eg finely chopped courgettes.
Heat a few inches of sunflower oil in a deep saucepan. Test the temperature of the oil by dropping in a small amount of batter.
Once the oil is up to temperature, drop tablespoons of the mixture into the hot oil and deep fry until crisp and golden.
Drain on kitchen paper and eat hot, with some Greek yoghurt (add chopped fresh mint if you have it) for dipping.