To make the pakoras, put the gram flour in a bowl, then mix in the remaining ingredients. Gradually add 80–100ml/2½–3½fl oz 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.
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. CAUTION: Hot oil can be dangerous. Do not leave unattended.
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.
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.
Serve the pakoras hot with the coriander chutney or tomato ketchup.