Seasonal Dish – Rhubarb Sizzler

Thursday, 20th April, 2017

As seen on BBC Countryfile 2016, our Rhubarb Sizzler is a seasonal starter that was created to celebrate our Gujarati heritage and embrace our connections to the Yorkshire region.

Ingredients

Fresh Masala
4-5 Kenyan green chillies, trimmed but not de-seeded
5-6 Garlic cloves, soaked and peeled

Dough
250g Sorghum flour, sieved
50g gram (Chickpea) flour, sieved
600g Rhubarb, chopped and then coarsely blended
50ml sunflower oil
3tsp coriander powder
½ tsp ground cumin powder
½ tsp asafoetida
1 tsp cumin seeds
4 ½ tsp sugar
1½ tsp salt
1 handful fresh coriander, washed and finely chopped
50ml water

Methods:

Fresh Masala
Crush the chillies and garlic together with a pinch of salt using a pestle and mortar (or a blender), to make a fine masala paste.

Dough
Mix both the sieved flours together well in a large deep bowl. Tip in the coarsely blended Rhubarb along with any juice it has released. Now add the fresh masala paste and all of the remaining dough ingredients apart from the water. Mix all the ingredients together, take your time and make sure all the spices are mixed through. Gradually add water little by little until you have a sticky dough – you need to be able to shape the mixture, so don’t add too much water or the dough won’t hold its form. 50ml should be perfect but this may vary slightly, as different batches of flour vary in absorption rate.

Oil the base of your hands and take a small handful of dough and gently form into a small ball and squeeze to flatten slightly, leave on a tray and repeat until all the dough is used up.

Heat ribbed griddle on medium heat and add 45ml oil to the pan, gently lay as many of the dough balls as you can fit and shallow fry with lid until crisp and golden (approx 5 min) turn them over and repeat.

Once cooked serve them on a bed of fresh onions, ideally.