Methods

1. Put the potatoes in a pan of lightly salted water and add the turmeric.  Bring to the boil and cook for 12-15 minutes or until cooked through.  Drain well and mash until smooth.
2. Mix in the ginger, garlic and chopped coriander, and season according to taste.
3. In a frying pan, heat the oil on a medium heat setting and add the mustard and cumin seeds. When the seeds begin to crackle, remove from the heat and pour them over the mashed potatoes. Squeeze in the lemon juice.  Mix well and divide into 10 balls.  Chill in the fridge for 30 minutes.
4. Meanwhile make the batter.  Mix together the chickpea flour, turmeric and bicarbonate of soda. Add the salt and about 300ml water and stir well to make a smooth, thick batter.
5. Heat the oil in a large pan or deep-fat fryer to 190°C or until a cube of bread browns in 30 seconds.  Dip each potato cake in the batter and deep fry until golden brown and crisp on the outside.
6. Remove from the oil, drain well on kitchen paper and serve hot with raita and your favourite Patak's pickles