Kenyan spiced potato fritters (Bhajia)

1. Peel the potatoes, slice them 3 mm thin and put them in cold water; pat them completely dry before frying.

2. Mix the chickpea flour with the turmeric, salt, chopped chillies, crushed garlic, grated ginger and half the chopped coriander.

3. Gradually add the water and stir into a thick batter, slightly thicker than pancake batter.

4. Heat the oil to 175 °C in a pan.

5. Dip the potato slices one by one into the batter and fry in batches for 4-5 minutes, turning once, until golden and crisp.

6. Drain on kitchen paper, sprinkle with the remaining coriander and serve with lime wedges, chilli sauce or tamarind sauce.

Tip: Bhajia are a legacy of Kenya's Indian community and today one of Nairobi's most popular street snacks and evening starters. Slices of the same thickness are important so they cook evenly. If you have no chickpea flour, you can fry thinner slices in a wheat flour batter.