Boil the potatoes in salted water until cooked, drain and leave to cool, then peel and cut into 2.5 cm dice.
Mix the flour and baking powder together then fold in enough water to make a thick paste.
Finally add the sliced spring onion, chillies, to taste, coriander and potatoes.
Spoon the mix into hot oil to deep fry until golden, drain on a paper towel and serve hot with a Raita.
Best with Waxy potatoes
Preparation: 10 mins
Cooking: 20 mins
1/2 bag Apache potatoes
100g flour (chick pea)
1/4 tbsp baking powder
2 spring onions
1 small bunch coriander, as required