1.Make coriander raita; combine ingredients in small bowl. Refrigerate until required.
2.Boil, steam or microwave potato and kumara, together, until just tender; drain. Cool 10 minutes.
3.Sift besan and soda into large bowl; gradually add the water, stirring, until batter is smooth.
4.Heat peanut oil in small frying pan; cook garlic, spices and chilli flakes, stirring, until fragrant. Combine garlic mixture in bowl with batter; stir in potato, kumara and onion.
5.Heat vegetable oil in large saucepan; deep-fry tablespoons of mixture, in batches, until pakoras are browned lightly. Drain on absorbent paper; serve with coriander raita.
Besan, a flour made from ground dried chickpeas, is a staple of the Indian kitchen and is used to make roti, chapati and other breads. It is available from health-food stores and many supermarkets. Pakoras are small Indian fritters that can contain vegetables, meat, fish or rice. You can also use desiree potatoes for this recipe.
If you’re entertaining vegetarians or vegans this Christmas, our recipe, which is also gluten-free, is a tasty option as a centrepiece main course. Brimming with punchy Mediterranean flavours, it’s bound to be a real showstopper.