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Recipes with groundnut or sunflower oil

5 recipes that use groundnut or sunflower oil, with photos, step-by-step instructions and cook times. The quickest, Punugulu, takes 30 minutes. It is most often cooked with onion, green chillies and bicarbonate of soda.

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Dakor na gota

Pilgrims who come to the Ranchhodraiji temple at Dakor, in the Charotar belt of central Gujarat, rarely leave without a paper cone of gota from the shops around the temple square. These fritters are different from ordinary bhajia: the batter uses coarse gram flour, crushed black pepper and coriander seeds and plenty of fresh methi, and it is whipped light so the gota come out round, craggy and soft inside. Families buy the ready-mixed flour to take home and fry them on the first rainy evening of the monsoon. Serve them with green chutney, fried green chillies and a cup of masala chai. Chef's tip: beat the batter by hand in one direction for a full 3 minutes before frying; the air you whip in matters as much as the baking soda.

35 minSnacks & StartersVeganGluten freeIndian
by KrazyBadal 0 views

Punugulu

Punugulu are the bite-sized, golden fritters sold by the paper-cone along the streets of Vijayawada and Guntur on wet evenings, and made at home whenever the idli or dosa batter has gone a little too sour. A spoonful of thick batter with onion, green chilli and cumin is dropped into hot oil, where it puffs into a round ball with a crackly shell and a soft, spongy middle. Serve them hot with peanut chutney, ginger chutney or plain ketchup and a cup of chai. Chef's tip: add a spoonful of rice flour to the batter; it gives punugulu their crunch and stops them soaking up oil.

30 minSnacks & StartersVeganGluten freeIndian
by KrazyBadal 0 views

Ndolé with peanuts and greens

Ndolé comes from the Douala coast and is Cameroon's national dish, cooked for Sunday lunches, weddings and funerals: bitter leaves washed until only a gentle bitterness remains, simmered in a thick sauce of boiled, ground peanuts. Traditionally it is finished with beef, smoked fish and prawns; this version keeps the greens and peanuts at the centre and tops it with crisp fried onions, the way Douala cooks always do. Serve with boiled plantain, miondo or rice. As a variation, add prawns or beef the traditional way. Chef's tip: use raw peanuts, boiled and ground, not peanut butter; ndolé should be nubbly and pale, not like a smooth satay sauce.

110 minCurriesVeganGluten free
by KrazyBadal 0 views

Ndambé

Ndambé is what Dakar eats for breakfast on the way to work: a thick, peppery stew of black-eyed beans with onion and tomato, sold from pots on street corners and spooned into a split baguette (tapalapa or pain de mie) with a smear of chilli sauce. At home it is just as good with rice or bread for supper. The beans are cooked until some break down and thicken the sauce, so it holds together in the bread. Chef's tip: soak the beans and cook them separately in plain water first; adding the tomato too early keeps the skins tough.

90 minBreakfast & BrunchVegan
by KrazyBadal 0 views

Royyala iguru

Along the coastal Andhra delta, where the Godavari meets the sea near Kakinada and Bhimavaram, prawns come in fresh every morning and often end up as iguru. The word means cooked down: the onion-chilli masala is reduced until it clings to the prawns, with only a spoonful of sauce left in the pan. It goes onto hot rice with ghee, alongside sambar or pappu, and is a favourite in Telugu homes on weekends. Chef's tip: cook the masala fully first and add the prawns only for the last few minutes, so they stay plump.

40 minFishGluten freeSpicyIndian
by KrazyBadal 0 views

Goes well with groundnut or sunflower oil