sweet potato bhajis

Serves: 8

Ingredients:
100g gram flour
1 teaspoon black cumin seeds
1 teaspoon garam masala
1 teaspoon cumin seeds, crushed
½ teaspoon ground turmeric
2 garlic cloves, sliced
3cm piece fresh ginger, finely grated
2 finger chillies, deseeded and finely chopped
15g fresh coriander, leaves picked, stalks finely chopped
1 red onion, finely sliced
250g sweet potatoes, peeled and coarsely grated
for the mint yoghurt :
15g bunch fresh mint, leaves picked
2 limes, ½ juiced, 1½ cut into wedges
200g natural yogurt

Method:
put the flour and dry spices in a large mixing bowl and gradually stir in 135ml cold water to make a batter the consistency of double cream. stir in the garlic, ginger, chillies and coriander stalks, then add the red onion and sweet potatoes. toss to coat.
pour about 5cm depth of oil into a large, deep pan or wok and put over a medium heat. meanwhile, bash the mint leaves to a paste with a pinch of salt in a pestle and mortar. transfer to a small bowl, squeeze in the lime juice and stir in the yogurt. set aside.
place dollops of the mixture on a baking tray and bake at 180 °c for 10 minutes, flipping continuously. cover with foil to keep warm and repeat with the remaining batter. scatter with the coriander leaves and serve with the mint yogurt and lime wedges.