Instructions: First make the batter. Sift the flour, salt, cumin, coriander and chilli powder into a bowl, add the oil and rub it in with your fingertips until it is evenly absorbed.

Gradually add the warm water, beating continuously until you have a thin, smooth batter. (A blender or food processor does this admirably.) Leave the batter to stand for 30 minutes.

Meanwhile, cook the potatoes in boiling water for about 15 minutes, until just tender, then drain and cool under cold running water. Peel the potatoes and cut into bite-sized pieces.

Pour oil to a depth of about 5cm (2 inches) into a deep-fryer or large saucepan and heat. When it is hot enough to brown a cube of bread in 30 seconds, dip the vegetables into the batter, one at a time, and shake off the excess.

Fry in batches in the hot oil for about 5 minutes, until golden brown.

Drain the fritters on kitchen paper before serving hot on cocktail sticks.

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