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- 4 large potatoes, peeled, cut into 1cm pieces
- 100g frozen peas
- 6 garlic cloves, plus 1 finely chopped
- 2 long green chillies, roughly chopped
- 2 tbsp finely grated ginger
- 2 tbsp vegetable oil, plus extra for deep-frying
- 20 curry leaves, torn
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 2 tsps ground turmeric
- ½ bunch coriander, chopped
- 2 spring onion, finely chopped
- juice of 1½ limes, plus extra wedges to serve
- ¼ bunch mint, roughly chopped
- 150 gm chickpea flour
- 1tsp baking powder
Cook potatoes in a saucepan of boiling salted water with tsp of turmeric, until tender. Drain, set aside. Place in a large bowl and roughly mash and add peas, herbs, spring onion, salt pepper and turmeric and lime juice. Pound garlic, chilli and ginger in a mortar and pestle to a paste and add to the potato mix. Heat a little oil in a pan and add curry leaves, mustard and cumin seeds and fry until seeds pop and add to potato mixture. Heat a pan with vegetable oil and carefully drop in spoonful’s of mix and fry until golden. Serve hot with lime wedges and spinach raita or tomato kasundi.