Masala Kartoffelpuffer with Mint Raita (German x Indian)

Method

1. Make the raita: grate the cucumber on the coarse side of a box grater and squeeze it firmly in your hands to remove the water. Mix the yogurt, cucumber, chopped mint, ground cumin and a little of the salt in a bowl and refrigerate.

   Add in this stepCucumber 80 gPlain unsweetened yogurt 160 gMint leaves, chopped 2 tbspGround cumin ½ tspSalt ⅛ tsp

2. Peel the potatoes and grate them on the coarse side of the grater; slice the red onion very thinly. Put both in a clean tea towel and wring hard over a second bowl until hardly any liquid comes out, then tip into a dry bowl.

   Add in this stepPotatoes 600 gRed onion 80 g

3. Toast the cumin seeds in a small dry pan over medium-low heat for 1 min, until a shade darker and fragrant. Tip them straight into the potato bowl so they don't burn.

   Add in this stepCumin seeds ¾ tsp

   medium-low heat

4. Seed and finely chop the chilli and add it to the potato with the ginger, most of the coriander, the turmeric, garam masala, chickpea flour and the rest of the salt. Toss with your hands until evenly coated: the chickpea flour soaks up moisture and binds the mixture without egg. Wash your hands after handling the chilli and don't touch your eyes, and watch out, as turmeric stains.

   Add in this stepGreen chilli 1Fresh ginger, grated 2 tspCoriander leaves, chopped 1½ tbspGround turmeric ½ tspGaram masala ½ tspChickpea flour (besan / gram flour) 4 tbspSalt 0.6 tsp

5. Pour the oil into a 26 cm pan, about 3 mm deep, and heat over medium-high heat for 2 min, to about 170 °C: a pinch of the mixture should sizzle at once. Keep the pan and your hands dry, keep water away from the hot oil and a lid within reach.

   Add in this stepNeutral oil 48 ml

   medium-high heat

6. Lay down 2 tablespoons of mixture at a time, away from you, and press each into a pancake 8 cm across and 5 mm thick. Turn down to medium heat and fry for 3 min 30 sec per side. Chickpea flour browns faster than wheat flour, so don't let the heat creep up; flip when the edges are deep golden and crisp. Fry 8 pancakes in total, 3–4 at a time, adding a little more of the oil before each batch and letting it reheat.

   Add in this stepNeutral oil 32 ml

   medium heat

7. Drain briefly on paper towels, scatter over the remaining coriander and serve with lemon wedges and the cold raita. A squeeze of lemon just before eating really wakes up the spices.

   Add in this stepLemon ½Coriander leaves, chopped ½ tbsp