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To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml water, mixing it through with your fingers to make sure all the ingredients are coated in a sticky batter – you don’t want the consistency to be too thin.
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Half-fill a heavy-based saucepan with sunflower oil and heat to 170C. The oil is hot enough when a tiny bit of batter added to the pan sizzles and floats.
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Carefully drop tablespoons of the mixture into the oil and fry on all sides for 2–3 minutes until golden brown and crispy. Cook in batches, removing the cooked pakoras with a slotted spoon and leaving to drain on a plate lined with kitchen paper whilst you cook the rest.
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Meanwhile, make the coriander chutney by putting all the ingredients in a blender or food processor and blending until smooth, gradually adding 3–4 tablespoons of water until you achieve the desired consistency.
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Serve the pakoras hot with the coriander chutney or tomato ketchup.
