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Spicy chickpea and potato pakoras with lime and mint dip
Fruit and vegetables
2–3 medium
potatoes
, peeled and cut into 1cm/½in cubes
squeeze
lemon juice
3 tbsp roughly chopped
fresh coriander
1 medium red
chilli
, thinly sliced (seeds in)
2
limes
, cut into wedges
5–6 sprigs fresh
mint
, leaves picked and shredded
1 tbsp of
coriander
, chopped
1
lime
, zest and juice
Tins, packets and jars
2–3 tbsp tinned
chickpeas
Cooking ingredients
1 tbsp
turmeric
150g/5½oz
gram flour
50g/1¾oz
self-raising flour
½ tsp
cardamom
powder
1 tsp
cumin
seeds
1 tsp
ground ginger
1 tsp
mustard seeds
½ tsp mild
curry powder
Dairy, eggs and chilled
200g/7oz natural
yoghurt
Other
salt and freshly ground black pepper
Back to recipe
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