The Himalayan trail

FRIED PUMPKIN OR COURGETTE FLOWERS

SERVES 4

150g rice flour
2 tsp Kashmiri chilli powder
1 tsp ground turmeric
1 tsp ground fennel
1 tsp ground ginger
1 tsp salt
200ml water
12 pumpkin or courgette flowers
Sunflower oil, for deep-frying

TO SERVE

Sea salt, to sprinkle
Lime wedges
Chutney of your choice (optional)

■ In a large bowl, sift together the rice flour, spices and salt. Slowly add the water, whisking until you get a pancake batter consistency. Gently place the pumpkin or courgette flowers in the batter, turning them to coat.

■ Meanwhile, pour sunflower oil into a deep, heavy-based pan to a depth of 8cm. Place over a medium heat and heat to 180°C on a digital thermometer. Alternatively, you can drop in a tiny piece of bread: if