Pure ‘street food’ combined with a great, easy-to-make chutney. The first time I was in India was at the age of twenty-one. I used to eat this delicious snack in every new place I visited. Sometimes it would be fiery hot, other times made with more flavour than heat. I substitute sweet potatoes for white potatoes. These are oven-roasted for a healthier option, but if you deep-fry or air-fry, make sure you seal the outer layer with a paste made from flour and water.

Chickpea flour is the essential base of pakora, making it a naturally gluten-free snack; cornflour adds extra crispness. This popular monsoon snack is traditionally served with hot chai during the wet season. Pakora are found across the Indian subcontinent, with variations made using paneer, chicken and even haggis.