Cook with beer this weekend. IPAs are hoppy beers with fruity, floral notes. They work well with strong flavors’ such as chilli, and their high carbonation gives a lightness to this batter


  • gram (chickpea) flour 200g
  • plain flour 25g
  • fine salt 1 tsp
  • ground cumin 1 tsp
  • ground coriander 1 tsp
  • chilli powder ¼ tsp
  • garam masala ½ tbsp
  • beer 200ml
  • garlic 1 clove, crushed
  • ginger finely grated to make 1 tbsp
  • floury potatoes  2 (about 250g), peeled and cut into ½cm dice
  • onion 1 large, sliced
  • baking powder ¼ tsp
  • lemon ½, juiced
  • vegetable oil for deep-frying


  • coriander a large bunch, roughly chopped
  • shallot 1, finely chopped
  • green chilli 1, deseeded and chopped
  • lemon 1, juiced


  • STEP 1. Put all the dip ingredients, except a small handful of the chopped coriander, into a small food processor with 5 tbsp water and whizz to a spoon able sauce. Season with a pinch of salt and sugar.
  • STEP 2.Mix the flours, salt and spices in a large bowl. Slowly pour in the beer, whisking until you get a smooth, thick batter. Stir in the garlic, ginger, potatoes and onions. Fold everything together well – the batter should coat the veg but fall off a spoon easily. Add the reserved coriander, baking powder, lemon juice and some black pepper.
  • STEP 3.Fill a pan no more than 1/3 full with the oil and heat until 180C or until a cube of bread browns in 30 seconds. Use a dessertspoon to lower portions of the veg and batter into the oil. Fry batches of 3-4 at a time for 5-6 minutes, turning halfway, until deep golden. Drain on kitchen paper and keep warm in a low oven while you fry the rest. Serve with the dipping sauce.