Cook the potatoes in salted boiling water for 30 minutes or until soft and then mash.

Mix the chickpea flour, cornmeal and the fennel seeds in a bowl.

Stir in the chilies, coriander and onion.

Then add the potatoes and as much water as necessary to form a thick, kneadable dough.

Heat the oil in a deep frying pan until bubbles appear on a wooden spoon held in the fat.

Drop tsp-sized portions of the dough into the oil and fry until golden yellow.

Drain on kitchen paper.

For the yogurt sauce: mix all the ingredients together and season to taste.

Serve the potato pakoras with the yogurt sauce.