Potato & Pea Pakoras
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.