250g/9oz floury potatoes, peeled
55g/2oz chickpea or gram flour
2 green chillies, finely chopped
½ tsp salt
A handful of coriander leaves
Vegetable oil for deep frying

Grate the potatoes coarsely into a large bowl. Sift the flour into the same bowl, then add the chillies, salt and coriander leaves. Stir together with a fork until the mixture forms a thick, coarse batter.
Heat enough oil for deep-frying in a heavy based saucepan over a high heat or in a deep-fat fryer to 190C/375F, or until a small drop of the batter sizzles fiercely in the oil. Drop 1 tablespoon of the batter into the oil and fry for about 1 minute, or until it turns golden brown.
Remove the fritter from the oil with a slotted spoon and drain on kitchen paper. Taste the fritter and adjust the seasoning of the batter, adding more salt, if necessary.
Fry the remaining fritters, working in batches to avoid overcrowding the pan, if necessary.
Remove any pieces of fried batter from the oil and return the oil to the correct temperature before adding each new batch. These fritters can be fried in advance and reheated in an oven at 180C/350F/gas 4 for 10 minutes before serving.