Pakora

Peel the potatoes and cut them into small dice. Put the potatoes and chopped onions in a large bowl.

Add the garam masala, gram flour, salt, chilli powder and ground cumin and mix well until the flour is distributed evenly and a rough paste is formed.

Add the tomato ketchup, yoghurt and coriander and mix well again.

Now add water until the mixture just holds its consistency when dripping off the back of the spoon.

Heat the vegetable oil. To judge whether the oil is hot enough, put a piece of bread in and, if it rises to the surface immediately, the oil is ready.

Cook the pakoras in batches By dropping one tablespoon of the mixture at a time into the hot oil. When the pakoras bob up to the surface, push them down gently with slotted spoon.

Cook the Pakoras until they turn a dark brown. Remove the pakoras from the oil, gently shaking off the excess oil before serving.