Batata vada with coriander chutney

Place the potatoes in a pan of cold salted water and bring to the boil. Simmer for 15-18 minutes until tender, then drain well and allow to steam dry

Meanwhile for the coriander chutney, blitz all of the ingredients in a food processor or blender, adding water as needed to achieve a spoonable consistency. Taste and adjust the seasoning with salt and black pepper. Set aside

For the batter, whisk together the gram flour, turmeric, chilli powder, baking powder and salt in a bowl. Gradually whisk in enough water to form a thick, smooth batter – it should coat the back of a spoon (you may need slightly more or less water). Set aside to rest

Once the potatoes are tender, mash them until smooth but still with a little texture – a slightly rougher texture gives a better bite after frying

Heat the vegetable oil in a pan over a medium heat. Add the mustard seeds and allow them to pop, then add the cumin seeds and curry leaves. Add the chopped green chillies and ginger, cooking for 1 minute more until fragrant

Stir in the turmeric, add the mashed potatoes and salt and mix thoroughly. Finally stir in lemon juice and coriander

Allow the mixture to cool slightly, then shape into golf ball-sized portions approximately 40-45g each

Place the oil in a deep saucepan no more than two thirds full and heat to 170-175°C

Dip each potato ball into the batter to fully coat, then carefully lower into the oil. Fry for 4-5 minutes until golden, crisp and the batter is cooked through, turning occasionally – you will need to fry in batches to maintain the oil temperature at around 170°C. Once done, remove with a slotted spoon and drain on kitchen paper

Arrange the vada in a serving dish. Serve with the coriander chutney, reserved coriander leaves, some lemon zest and a pinch of cayenne pepper