Stuffed pepper pakora

1. Peel the potatoes and cut into even chunks. Bring a medium pan of salted water to the boil. Add the potatoes and boil for 12-15 minutes, until tender. Meanwhile, cut a slit in the side of each pepper and use a teaspoon to pull out most of the seeds and membrane. Drain the potatoes well and leave to steam dry for a few minutes. Tip back into the pan and mash well, then stir in the salt, chilli powder, garam masala and coriander. Stuff the peppers with the potato mixture.

2. Pour the oil into a large, deep saucepan; heat to about 180oC. Mix all the batter ingredients in a bowl, then whisk in 150ml water until smooth, like a pancake batter. Dip the stuffed peppers in the batter, then, very carefully and gently, use a slotted spoon to lower them into the hot oil. Fry over a medium heat for 2-3 minutes on each side, until deep golden, in batches of 3 or 4 depending on the size of your pan. Remove with a slotted spoon, then dab with kitchen paper. Keep in a warm place until all the peppers have been fried. Serve with the mango chutney on the side for dipping.