Picture by Jason Lowe

Makes approximately 10-12 potato balls

Ingredients:

Vegetable or sunflower oil for deep frying

½ tsp each brown mustard seeds and turmeric and ¾ tsp salt

1 tsp sugar

2 green finger chillies, finely chopped

600g (ilb 5oz) whote or red potatoes, peeled, boiled and coarsely chopped

30g (1oz) coriander leaves, chopped

¼ tsp each ground cumin and baking powder

150g (5¼oz) gram flour or besan

Preparation:

Picture by Jason Lowe

With a spoon, drop the coated balls into the hot oil and fry for 4 minutes, or until the outside of the balls is a deep golden brown. Lift them out with a slotted spoon and drain on kitchen paper. Wrap in foil and keep warm while cooking all the potato balls. Serve hot with a coconut or tomato chutney or ketchup.