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Potato & Pea Pakoras

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Makes 36


  • 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.          
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