Instructions: Combine the potatoes salt turmeric coriander leaves green chilli and garlic.

Heat 2 tablespoons of oil in a small pan and add the mustard seeds.

When they crackle add the asafoetida and cumin.

Stir once and add the curry leaves.

Take off the heat after a minute and pour over the potato mixture.

Mix well and make into small balls 3cm in diameter.

Make a batter of pouring consistency with the gram flour bicarbonate of soda and salt and as much water as needed.

Heat the oil in a deep wok or kadai.

Dip each ball in the batter and deep fry until golden.

Reduce the heat to prevent burning.

Serve hot with tomato ketchup or coriander chutney.

If taking on a picnic wrap the fritters in aluminium foil to keep warm.

This recipe is for a snack that is sold in lime stalls along the motorway in the state of Maharashtra. It makes a wonderful addition to a picnic hamper and is ideal for long journeys.As most homes in south India have a curry leaf plant the leaves are only picked when needed to ensure maximum freshness. However dried leaves can be used in this recipe.

Serves 4

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