1 tbsp oil
1 tsp cumin seeds
½ onion, finely chopped
½ tsp anardhana (pomegranate seed powder) if you can’t find this, add a good dash of lemon juice instead for tang
1 tsp garam masala
1½ tsp salt
1 tsp dried red chili flakes
A handful of finely chopped coriander
4 potatoes (boiled whole in their skins, then peeled and mashed)
1 cup gram flour
1. Heat the oil in a frying pan and add the cumin seeds. When sizzling, add the onion and fry until translucent.
2. Add the pomegranate seed powder, garam masala, salt, chili and coriander and stir well for about a minute.
3. Switch off the heat and add the mashed potato to the pan. Mash well with the spices. Place in a bowl and chill for 30 minutes, this helps to firm the mixture up a bit.
4. Place the gram flour in a bowl, you can sift it if you like, and add enough water, by adding a little bit at a time and very slowly and stirring thoroughly, to make a thick, smooth batter.
5. Roll the mixture into 26 little patties. Lightly oiled hands helps with this. Coat each generously with the batter, by dipping or using a pastry brush to dab and pat, rather than brush (otherwise the batter will mix into the potato filling) all over each patty.
6. Shallow fry in batches for about 3–4 minutes on the first side and then turning over for about 1–2 minutes, tilting the pan to make sure the edges are cooked too.
7. Drain on kitchen paper and serve. For reheating, I find under the grill or in the oven is best.