Dipna and Gulu Anand served up tasty Crispy Bhajia with Desi Salad and Railway Masala Tea on James Martin’s Saturday Morning.

The ingredients for the Crispy Bhajia are: 1kg potatoes (4-5 medium potatoes), peeled and sliced thin (not wafer thin) 2 tbsp ginger and garlic paste, 2-3 birds eye green chillies, made into a paste or very finely chopped, 3 tbsp fresh chopped coriander, 1 tsp turmeric, 1 1⁄2 tsp red chilli powder, 1 tbsp dried fenugreek leaves, 3⁄4 tsp garam masala, 1 tsp carom seeds (ajwan), crushed, 2 level tsp salt or to taste, 3 tbsp white distilled vinegar, 280-300g gram flour, Oil for deep frying and 1 tsp chaat masala for sprinkling onto bhajia, optional.

For the Desi Salsa: 220g cucumber, roughly chopped 200g tomatoes, roughly chopped, 180g carrots, peeled, roughly chopped 1⁄2 onion, roughly chopped, 80ml water, 2 tbsp fresh coriander with stalk, roughly chopped 2 tsp lemon juice, freshly squeezed, 2 birds eye green chillies, roughly chopped, 1 1⁄2 tbsp malt vinegar, 1 tsp ginger and garlic paste, 3⁄4 tsp salt, 1⁄2 tsp mint sauce and 1⁄2 tsp red chilli powder.

For the Railway Masala Tea: 700ml water 150-200ml milk, 3 black tea bags, 4 tsp sugar or to taste 1 tsp fennel seeds, 2 star anise and 4/5 cloves and 5-7 green cardamom 2 inch cassia bark.

See recipes by Dipna in her book titled: Dipliciously Brilliant: Family favourites from my Indian kitchen available from Amazon now.