Jersey Royal Potato and Samphire Pakoras with Mint Chutney

**Prepare the Mint Chutney:** In a blender or food processor, combine the mint, coriander, green chili, ginger, lemon juice, yogurt (or water), salt, and sugar (if using). Blend until smooth, adding a little water if necessary to reach desired consistency. Taste and adjust seasoning as needed. Set aside.

**Prepare the Pakora Batter:** In a large bowl, combine the gram flour, rice flour, chopped onion, green chili, grated ginger, chopped coriander, turmeric powder, chili powder, garam masala, baking powder, and salt. Mix well.

Gradually add water, mixing continuously, until you have a smooth, thick batter that coats the back of a spoon. Avoid overmixing.

Add the sliced Jersey Royal potatoes and chopped samphire to the batter and mix gently to ensure they are well coated.

**Fry the Pakoras:** Heat vegetable oil or rapeseed oil in a deep fryer or large saucepan to 180°C (350°F). Test the oil temperature by dropping a small amount of batter; it should sizzle and rise to the surface.

Carefully drop spoonfuls of the potato and samphire mixture into the hot oil, being careful not to overcrowd the pan. Fry in batches.

Fry for 3-4 minutes per side, or until the pakoras are golden brown and crispy. Turn them occasionally to ensure even cooking.

Remove the pakoras with a slotted spoon and drain on paper towels to remove excess oil.

**Serve:** Serve the hot and crispy Jersey Royal potato and samphire pakoras immediately with the refreshing mint chutney. Garnish with a sprinkle of fresh coriander, if desired.