Peel the cucumber, grate, and drain well on a colander. In the meantime, cook the dough: Mix the chickpea flour, spices and salt. Beat in cold water with a whisk: the dough must be viscous.
Cut vegetables into 1/2 cm thick slices and dip in batter. Wipe off excess batter. Fry in hot fat in batches for 4 minutes until golden and crispy. Drain on kitchen roll.
Fold the cucumber chips into the chutney. Serve with the chips.
Serve with long grain rice.
Tip: Stock up on high-quality spices – it pays off!
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