Eating In

for the masala:
2 fresh green chillies
2 cloves garlic
pinch of salt
for the batter:
150g chick pea flour
½ teaspoon salt
1 teaspoon chilli powder
for the filling:
3 medium waxy potatoes
1 teaspoon salt
3 cups of fresh coriander, finely chopped
1 pinch turmeric
4 teaspoons sesame seeds
4 tbsp fresh coconut grated (or desiccated)
4 teaspoons lemon juice
15g sultanas
plus oil for frying
Crush the chillies, garlic and salt in a pestle and mortar to make the masala. Make the batter in a bowl with 225ml cold water. Boil the potatoes in their skins for 40 minutes then peel and mash. Put the mash into a large bowl with the masala and all the other ingredients and combine, taking care not to overwork the potatoes. Lightly oil your hands and roll this mixture into balls about 3cm in diameter. Heat the frying oil (at least 4cm deep) in a pan. Test the temperature by dropping a little batter in. When it is hot enough this will float up to the surface. Reduce the heat to medium. Drop five potato balls into the batter and roll them round carefully until fully coated. Gently lower them into the oil and fry for about 3 minutes, moving them round with a wooden spoon so they don’t stick to the pan. Remove and drain on kitchen paper.