• 400g plain flour
  • 2tsp fast action dried yeast
  • 6tbsp caster sugar
  • 1tsp baking powder
  • 2tsp ground cardamom
  • 325-350ml full fat coconut milk
  • Vegetable oil- enough to half fill a large saucepan
  • 2tbsp icing sugar


  1. 1

    Place all the dry ingredients (except the icing sugar) in a large bowl (or bowl of a stand mixer with dough hook attachment). Mix to combine then pour in the coconut milk and stir to bring together

  2. 2

    Knead for 8-10 minutes on a lightly floured surface or for 5 minutes in a stand mixer. Transfer to a lightly oiled bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until the dough has doubled in size

  3. 3

    Knock the dough back slightly then tip out onto a floured work surface. Roll out to around 1-2cm thick then cut into squares and triangles

  4. 4

    Heat the vegetable oil in a large saucepan. You know it’s ready when you drop a small piece of bread in and it bubbles and takes around 30 seconds to reach a golden colour

  5. 5

    Add the dough shapes to the oil, a few at a time. Deep fry for around 2-4 minutes, turning every 30 seconds or so until they’re cooked through and golden

  6. 6

    Drain on kitchen paper then dust with icing sugar to serve

Nutritional Details

Each serving provides
  • Energy 1712kj 409kcal 20%
  • Fat 21.0g 30%
  • Saturates 5.1g 26%
  • Sugars 3.9g 4%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 909kj/217kcal

Each serving provides

3.9g carbohydrate 6.5g fibre 25.0g protein

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