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Sweet potato pakoras with fresh mint chutney
Makes ENOUGH BATTER TO COAT 10 SLICES Starters and mains
Ingredients
- 250g gram flour
- 1tbsp dried pomegranate seeds, ground (optional)
- 1tbsp nigella seeds
- 1 fresh red chilli, deseeded and finely chopped
- ½tsp turmeric
- 1tsp ground cinnamon
- 1tsp salt
- groundnut oil for deep frying
- 500g sweet potatoes, peeled and sliced fairly thinly sea salt, for sprinkling
For the mint chutney
- 8tbsp chopped mint
- 4tbsp chopped coriander
- 3 green chillies, deseeded and finely chopped
- 2tsp sugar
- 2tsp garam masala
- 1tsp salt
- 2tbsp lemon juice
Method
Make the chutney first, but not too long before serving. Mix all the ingredients together with 1-2tbsp water to make a firm mixture. Mix all the dry ingredients in a large bowl, then gradually mix in 200-250ml cold water to make a fairly thick batter. Heat the oil in a large deep pan or wok. Dip the potato slices in the batter a few at a time and fry until golden. Drain on kitchen paper, sprinkle with sea salt and serve hot with the mint chutney.
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