1 tblsp nigella seeds

1 tblsp coriander seeds

1 tblsp cumin seeds

1 tblsp mustard seeds

Dry-roast the above and pulverise.

200 g potatoes

450 g pumpkin

120 g onions

1 or more garlic cloves

Trim and grate the above, mix together, and press as much liquid out of it as possible.

1 egg

 75 g chickpea flour

30 g fine oats

Chili, in whichever way, shape or form you have available, to taste

Mix with the grated vegetables, salt, and the dry-roasted spices and shape the mixture into 12 cakes.

Bake in ghee and/or olive oil on medium heat till they are brown and crisp on both sides (turn them only once or twice – then they will not fall apart). Drain on kitchen towel.

Serve with a dipping sauce:

1 green chili (or any other form of chili you have available)

25 g fresh ginger

A big bunch of fresh coriander

A couple of mint and basil leaves

2 tblsp chopped cashew nuts or pine nuts

1-2 tblsp lemon juice

4 tblsp olive oil

2 tblsp yoghurt

Purée and season with salt and pepper.