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Spicy chickpea and potato pakoras with lime and mint dip

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Glynn Purnell's chickpea and potato pakoras are beautifully spiced, leave the seeds out the chilli if you like less heat.

Ingredients

For the pakoras

For the lime and mint dip

  • 5–6 sprigs fresh mint, leaves picked and shredded
  • 1 tbsp of coriander, chopped
  • 200g/7oz natural yoghurt
  • 1 lime, zest and juice
  • salt and freshly ground black pepper