Bread pakora

Step 1: Mix 14 oz potatoes with 2 green chillies, 1 tsp fresh ginger, 3 tbsp fresh coriander, ½ tsp amchur (dry mango powder), ½ tsp garam masala, ½ tsp red chilli powder and ¾ tsp salt. Taste: it should be well seasoned, as the bread and batter are plain.

Step 2: Spread 6 slices of 12 slices white sandwich bread with 6 tbsp green chutney, cover each with a sixth of the potato, pressed out to the edges, and top with the remaining slices. Press firmly and cut each sandwich into 2 triangles.

Step 3: Whisk 5 ½ oz besan (gram flour), 1 tbsp rice flour, ½ tsp ajwain (carom seeds), 1 tsp red chilli powder, ¼ tsp ground turmeric, 1 pinch bicarbonate of soda and ¾ tsp salt with ¾ cup water into a smooth, thick batter, like idli batter. It should coat the back of a spoon in a thick layer.

Step 4: Pour 3 ¼ cups sunflower oil into a heavy kadai or deep pan so it is no more than a third full and heat over medium-high to 350°F on a thermometer. No thermometer? Drop in a 2 cm cube of bread: it should sizzle at once and turn golden in about 60 seconds. Stay at the stove the whole time the oil is hot and keep children and pets away.

Step 5: Dip a triangle in the batter, turning to coat all sides including the cut edges, and slide it gently into the oil. Fry 2–3 at a time.

Step 6: Fry for 2–3 minutes per side, turning once, until deep golden and crisp all over; the batter should sound dry and crackly when you tap it with the slotted spoon.

Step 7: Drain on kitchen paper while you fry the rest. Turn off the heat when done and serve hot with 6 tbsp tomato ketchup and more chutney.