2 red chillies, seeds removed and finely diced
small handful coriander leaves
small handful coriander, chopped
small bunch curry leaves
75g/2½oz piece root ginger, peeled and shredded
3 baked potatoes
5 ripe tomatoes, cut into chunks
500g/1lb 2oz cooked chickpeas, cooking liquor reserved, or 2 x 400g tins of chickpeas, drained
1 tbsp plain flour, plus extra for dusting
1 tsp chilli powder
flour, for shaping
4 tsp garam masala
1 tsp yellow mustard seeds
pinch salt
½ tsp salt
50ml/2fl oz vegetable oil
vegetable oil, for frying