Instructions: Peel the potatoes and cook in boiling water.

Once cooked drain set aside to cool slightly then mash roughly.

Meanwhile heat 2 tbsp oil in a large frying pan over a high heat then add the mustard seeds.

As they begin to pop add the urad dal curry leaves and chillies and cook for 30 seconds.

Add the onions stir well and cook over a medium heat for 10 minutes or until the onions are well browned.

When the onions are brown add 1/2 tsp turmeric and salt to taste stir and cook for 5 minutes over a low heat.

Add the mashed potatoes and chopped coriander leaves to the onion mixture and stir thoroughly.

Cook for a further 3 to 4 minutes then remove from the heat.

Allow to cool.

In a large bowl place the chickpea flour /2 tsp turmeric powder and salt to taste and mix well.

Stir in 750ml of water or just enough to give a smooth batter.

Whisk until thoroughly blended then set aside for minutes.

Take the potato mixture in small amounts and hape into balls then dip in the batter to coat completely.

Heat the oil in a deep fryer a large heavy based saucepan or a wok.

When hot fiy the coated balls a few at a time for 2 to 3 minutes or until golden brown.

Remove from the oil and drain on kitchen paper.

Serve immediately.

Serves 4

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