Make the chutney by blitzing the ingredients together in a small blender. Taste and adjust the seasoning.
Boil the potatoes until soft (about ten minutes). Drain and cool. At the same time, simmer the
lentils and dal for 20 minutes with the turmeric. Mash with a wooden spoon and thicken a little on
medium heat. Stir in the chillies, garam masala and chilli powder.
Mix in the potatoes and mash everything well together. Shape into balls.
Mix the chickpea flour and a little water together to make a light batter.
Heat an inch or two of rapeseed oil in a deep pan and dip the balls in the batter then fry them in batches until crisp and golden. Serve warm with the chutney and some coriander leaves and chillies.
Recipe and image courtesy of www.lovepotatoes.co.uk