Crunchy Potato Pakoras

Mix the flour, spices and 1 tsp of salt in a bowl, then stir in the tamarind paste and 160ml cold water, whisking until you have a thick, smooth batter. Crush the cornflakes with a rolling pin and tip into a shallow dish. Heat the oil in a large saucepan to a sizzling temperature.
Dip each potato slice into the batter, then coat in the crushed cornflakes. Fry in batches for 2-3 mins or until golden brown, then drain on kitchen paper. Serve with your favourite Indian chutneys and pickles, and enjoy.

35 mins

6 serving

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