Sweet potato pakoras with fresh mint chutney

Makes ENOUGH BATTER TO COAT 10 SLICES Starters and mains

Sweet  Potato 05

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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.

Sweet  Potato 05

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