Mix the gram flour in a bowl with enough water to make a thick sticky consistency. In another bowl add the breadcrumbs, and to a third bowl plain flour, individually dip the tofu, squash, plantain & courgette into the flour then gram flour mixture making sure each piece is covered well then simply coat in the breadcrumb bowl. Once all pieces are coated set aside.
2
In a small saucepan fry the onion, carrot, banana, chilli with the garam masala & curry powder until softened. Add the stock, soy sauce & tomato purée. Allow the mix to simmer on a very low heat. In the mean time place the rice into a saucepan & cover with adequate amount of water and place on the stove to cook until sticky. For the coated walnuts simply add all the ingredients to a mixing ball and mix well, place them onto a lined baking tray & into a pre heated oven set at 180 degrees for 12 minutes.
3
Heat the sunflower oil in your fryer. You will need to bring the oil to a temperature of approximately 170 degrees Celsius. Add your coated tofu, squash plantain & zucchini in small quantities until golden brown. Then place onto a paper towel to drain off any excess oil. Continue until all pieces are cooked & golden. Once all the above is complete arrange in your bowls & serve Enjoy!
