Spiced Potato and Pea Fritters with Chutney Recipe

Ingredients

• 4 sebago potatoes (about 800gm), peeled, cut into 4cm pieces
• 100 gm frozen peas
• 6 garlic cloves, plus 1 finely chopped
• 1-2 long green chillies, coarsely chopped, plus ½, thinly sliced
• 2 tbsp finely grated ginger
• 2 tbsp vegetable oil, plus extra for deep-frying
• 10 curry leaves, torn
• 1 tsp brown mustard seeds
• 1 tsp ground turmeric
• 1½ cups coriander, coarsely chopped (loosely packed)
• 1 spring onion, finely chopped
• Juice of 1½ limes, plus extra wedges to serve
• ½ cup (loosely packed) mint
• 12 roti
• Tamarind chutney
• 6 medjool dates, stone removed, chopped
• 80 ml tamarind concentrate (see note)
• 80 gm light palm sugar, crushed
• 1 tsp cumin seeds, dry-roasted, crushed
• 1 tbsp finely chopped ginger
• ½ tsp ground chilli
• 1 tsp lime juice
• Chickpea batter
• 150 gm chickpea flour (also called besan flour) (1 cup)
• ¼ tsp bicarbonate of soda