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Spicy chickpea and potato pakoras with lime and mint dip

Prepare
30 mins to 1 hour
Cook
10 to 30 mins
Serve
Serves 2

Glynn Purnell's chickpea and potato pakoras are beautifully spiced, leave the seeds out the chilli if you like less heat.

By Glynn Purnell

From Saturday Kitchen

Shopping list

Ingredients

For the pakoras

For the lime and mint dip

  • 5–6 sprigs fresh mint, leaves picked and shredded
  • 1 tbsp of coriander, chopped
  • 200g/7oz natural yoghurt
  • 1 lime, zest and juice
  • salt and freshly ground black pepper

Method

  1. Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool.

  2. In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water.

  3. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes.

  4. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper.

  5. Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended.

  6. To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot.

  7. Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges.