200g fluffy potatoes, boiled in their skins
1/2 tsp salt
1/2 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp mango powder or amchur
A few coriander leaves, finely chopped
1 onion, finely chopped
4 tbsp sunflower or vegetable oil
When the potatoes have cooled, peel them. Place the potatoes in a bowl and mash them.
Mix the mashed potatoes, with the salt, chilli, coriander, cumin and mango powders. Add half of the coriander leaves and onion and mix well.
Wet your hands slightly and roll the potato mixture into 12 balls of equal size, then flatten them until they are about 1cm/ 1/2 inch thick.
Heat the oil in a frying pan over a medium heat. Add as many potato patties as will fit and fry them for about 4 minutes, turning once, until golden brown and crisp on both sides. Remove from the pan and drain on kitchen paper.
Keep them warm in the oven while you fry the rest. These can be fried in advance and reheated in an oven at 180C/350F/Gas 4 for 10 minutes before serving.
Place 2 patties in a plate and spoon over a teaspoon each of green coriander chutney and date and tamarind chutney. Garnish with a few coriander leaves and serve.