Chickpea and potato pakoras with lime and mint recipe
 Glynn Purnell's chickpea and potato pakoras are beautifully spiced, leave the seeds out the chilli if you like less heat. 2–3 medium potatoes, peeled and cut into 1cm/½in cubes1 tbsp turmeric150g/5½oz gram flour 50g/1¾oz self-raising flour½ tsp cardamom powder1 tsp cumin seeds1 tsp ground ginger1 tsp mustard seeds½ tsp mild curry powder2–3 tbsp tinned chickpeassqueeze lemon juice3 tbsp roughly chopped fresh coriander1 medium red chilli, thinly sliced (seeds in)2 limes, cut into wedges 2–3 medium potatoes, peeled and cut into 1cm/½in cubes 1 tbsp turmeric 150g/5½oz gram flour 50g/1¾oz self-raising flour ½ tsp cardamom powder 1 tsp cumin seeds 1 tsp ground ginger 1 tsp mustard seeds ½ tsp mild curry powder 2–3 tbsp tinned chickpeas squeeze lemon juice 3 tbsp roughly chopped fresh coriander 1 medium red chilli, thinly sliced (seeds in) 2 limes, cut into wedges 5–6 sprigs fresh mint, leaves picked and shredded1 tbsp of coriander, chopped200g/7oz natural yoghurt1 lime, zest and juicesalt and freshly ground black pepper 5–6 sprigs fresh mint, leaves picked and shredded 1 tbsp of coriander, chopped 200g/7oz natural yoghurt 1 lime, zest and juice salt and freshly ground black pepper Method Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool.In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper.Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended.To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot.Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges. Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool. Place the potatoes and turmeric in a medium saucepan. Cover with water and bring to the boil, then lower to a simmer and cook for about 2–3 minutes until the potatoes are cooked through but not falling apart. Drain and dry well, then leave to cool. In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In a large mixing bowl, mix both flours together and add all the spices and seeds. Slowly add 200–300ml/7–10fl oz of water until the batter comes together as a thick, coating consistency. You may not need all the water. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. In another bowl, combine the cooked potatoes with the chickpeas, lemon juice, chopped coriander and chilli. Slowly add the spiced flour mixture, folding in, until all the ingredients come together. Leave to set in the fridge for 30 minutes. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper. While the mixture is resting, make the dip. Fold the mint and coriander into the yoghurt and add the zest and half the juice of the lime. Taste and season with salt and pepper. Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. Preheat a deep-fat fryer to 190C. CAUTION: Hot oil can be dangerous. Do not leave unattended. To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot. To fry the pakoras, carefully dip a dry spoon into the bowl to scoop out a spoonful of the mixture. Gently place it into the fryer. Repeat this process with the rest of the mixture, gently shaking the basket to loosen the pakoras from the bottom. Cook the pakoras for 2–3 minutes until golden brown, then remove from the frying basket and drain on kitchen paper. Season with salt whilst they’re still hot. Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges. Put a frying pan over a high heat and scorch the lime wedges on both sides until they start to blister. Serve the hot pakoras alongside the dip and the scorched lime wedges.