Ahloo Bounda

• 1 kg of potatoes
• 2 zucchinis
• 2 carrots
• 1 onion
• 1 clove of garlic
• 1 tsp of coriander seeds
• 1 tsp of cumin seeds
• 1 tsp of mustard seeds
• 1 cup of chickpea flour

Boil the potatoes until soft, allow to cool. Grate the zucchini and carrots and mix with the potatoes. Mash them slightly and mix together. Finely chop a couple of red chillis and add them to the mixture.

Toast the seeds in a frypan until they become fragrant. Crush the seeds in a mortar and pestle. Mix the seeds into the potato mix and season the mix with pepper and salt. Take a tablespoon of the mix and form it into croquettes about approx 8cm long and as thick as a sausage.

Mix the chickpea flour in cold water to make a thin batter, add a pinch of salt. Dip the croquettes into the batter and fry them in hot oil. When they brown take them out and place them on paper towel.

They can be accompanied with a mixture of plain yoghurt and finely chopped mint.