Spicy Potato Pakoras With Coriander Raita - PAMELA CLARK

Boil, steam or microwave potato and kumara together, until just tender and drain. Cool for 10 minutes.

Meanwhile, make the coriander raita: Combine ingredients for the coriander raita in small bowl. Cover; refrigerate 30 minutes.

Meanwhile, sift besan flour and soda into large bowl; gradually add the water, stirring, until batter is smooth.

Heat peanut oil in small frying pan; cook garlic, spices and chilli flakes, stirring, until fragrant. Combine garlic mixture in bowl with batter; stir in potato, kumara and onion.

Heat vegetable oil in wok or large saucepan; deep-fry tablespoons of the mixture, in batches, until pakoras are browned lightly. Drain on absorbent paper; serve with coriander raita.

Besan: a flour made from ground dried chickpeas, is a staple of the Indian kitchen and is used to make roti, chapati and other breads.

Pakoras: are small Indian fritters that can contain vegetables, meat, fish or rice. You can also use desiree potatoes for this recipe