Sift the flour into a large bowl and add the salt, baking powder, ground turmeric, chilli powder, ajwain seeds and poppy seeds and stir to combine.
The Mowgli Street Food founder shares a childhood classic with an Indian twist – crispy battered fish goujons, punchy gherkin raita and the kind of flavour upgrade only a mother would dare attempt.
Carefully lower the coated goujons into the oil and fry for three to four minutes, until the batter is puffed and golden and the fish is cooked through.
Check the oil by carefully dropping a small spoonful of batter into it – if the batter bubbles and floats to the surface then it is ready.
In the back of our Ford Anglia, Ma would open her handbag and produce some homemade green chilli pickle and finely sliced red onion and set to work on her hard-won prize.
