Glynn Purnell served up spicy chickpea and potato pakoras with lime and mint dip on Saturday Kitchen.

The ingredients are: 2–3 medium potatoes, peeled and cut into 1cm cubes, 1 tbsp turmeric, 150g gram flour, 50g self-raising flour, ½ tsp cardamom powder, 1 tsp cumin seeds, 1 tsp ground ginger, 1 tsp mustard seeds, ½ tsp mild curry powder, 2–3 tbsp tinned chickpeas, squeeze lemon juice, 3 tbsp roughly chopped fresh coriander, 1 medium red chilli, thinly sliced (seeds in), 2 limes, cut into wedges.

For the lime and mint dip: 5–6 sprigs fresh mint, leaves picked and shredded, 200g natural yoghurt, 1 lime, zest and juice, salt and freshly ground black pepper.

See more pakoras recipes in the book titled: Pakora recipes available from Amazon now.