400ghalloumior tofu, cut in squares or strips, to taste
2tbspcornflour or potato starch
2tbspgramchickpea flour
2tbsprice flour
1tspturmeric
1tspsmoked hot Spanish paprika
4dried chilliescrumbled (I used serrano)
2tspmustard seeds
1tspsalt
lots of freshly ground pepper
1/2tspbaking soda
cold wateras needed
To serve
fresh lemon wedges
red chillisliced on diagonal
Instructions
Onions
Toss the onions with the lemon juice, chilli and seasonings and leave to marinate for an hour or so. This should be eaten on the day it is made.
Potatoes
Preheat the oven to 200c. Slice the potatoes as you see fit, then toss with the oil, spices, seasonings and starches. Lay the potatoes, without touching, on a baking tray covered with baking paper. Tin foil tends to stick, so make sure you use baking paper and it is important that the potatoes do not touch otherwise they will not cook properly. Bake until browned and crispy.
Coriander peas
Heat the oil until very hot, then add the cumin and coriander seeds - the cumin seeds should 'crack' when they hit the oil. Fry until fragrant, then add the onion and garlic. Saute until the onion and garlic softens, then add the peas, salt, green chilli & a little water. Cover and steam for a couple of minutes, or until the peas are cooked through. Cook off any extra water, if necessary, then stir in the lemon juice (to taste) and the fresh coriander. Blend in a food processor to a rough purée (there should still be some texture) using a little extra water if necessary to loosen. Adjust seasoning. Keep warm while you finish the rest of the meal.
Halloumi
Mix the garlic, white pepper and coriander together to make a marinade. Pat the halloumi (or tofu) dry with paper towels and rub the marinade over as best you can. Leave for an hour or so (or as long as possible for tofu).
Whisk together the rest of the ingredients in a medium bowl to make the batter - add as much water as you need to make the batter a little thicker than heavy cream.
Heat the oil in a heavy pan (I use cast iron) so the oil temperature stays up when you add the food. Dip in batter, drip of excess, then fry at 180c until crisp and lightly golden. I usually cook them in several batches to ensure the oil temperature doesn't drop too much.
Drain on paper towels and serve as quickly as possible. They are best when hottest (don't burn your mouth!), but the different flours used in the batter will ensure they stay crispy even after they cool down a bit.
Serve with fresh lemon wedges and a sprinkle of fresh red chilli.
Notes
To make this recipe vegan, swap the halloumi for tofu – I think it's closer to the taste of paneer anyway and the marinade will give it plenty of flavour.