Stuffed baby pepper pakoras

• potatoes↗300g g

  Maris Piper or King Edwards, peeled and quartered

• fennel seeds1 tsp tsp
• Kashmiri chilli powder↗½ tsp tsp
• mango powder2 tsp dried tsp

  (amchoor)

• coriander1 tsp ground tsp

  ground

• green chilli↗1

  chopped, with the seeds left in

• black peppercorns↗¼ tsp coarsely ground tsp

  coarsely ground

• sweet peppers↗250g baby g

  baby

• gram flour↗150g g
• fine salt↗1 tsp tsp
• ground cumin↗¾ tsp tsp
• sunflower oil↗

  for deep‑frying

• coriander relish

  to serve

Step-by-step instructions

1. 1

   Boil the potatoes in lightly salted water for about 15 mins, or until tender, then drain in a colander, tip back into the pan and coarsely crush with a fork.

2. 2

   Heat a small heavy‑bottomed frying pan and toast the fennel seeds for about 30 seconds, stirring all the time, until they release their aroma. Use a pestle and mortar to grind the seeds to a powder.

3. 3

   Stir the ground fennel seeds, chilli powder, mango powder, ground coriander, green chilli and peppercorns into the crushed potatoes.

4. 4

   Cut the peppers in half lengthways and use a spoon to scoop out the seeds. Fill each cavity with some of the spiced potato mixture and set aside.

5. 5

   Sieve the gram flour and salt into a bowl and stir in just enough cold water to make a smooth batter – aim for the consistency of double cream.

6. 6

   Heat the oil in a wok or karahi to 180°C, or test the temperature by dropping in a cube of bread – when it browns in 30 seconds, it’s ready. Dip the filled pepper halves in the batter, then deep‑fry in batches for 3‑5 mins until golden. Drain the pakoras on kitchen paper, sprinkle with salt, and serve straightaway with coriander relish.