Tiger Mike's-Chickpea Pakoras (to go with the mint chutney)

500g chickpea flour, sieved
3 tbsp salt
1 tbsp cilli powder
1/2 tbsp garam masala
1 tsp cumin seeds
200g kangkung, leaves only
2 onions finely diced
2 potatoes, cut into tiny cubes
50g spring onions, chopped finely
50g coriander leaves, chopped finely
1 tbsp breadcrumbs
100g water
groundnut oil for frying
1 small can of sardines ( Cap Kings Cup) optional

Mix all the ingredients together, adding the water little by little until mixture thickens and leaves the sides of the bowl.
allow the mixture to stand for half an hour to infuse the flavours.
Heat the oil in a deep pan over medium fire. At this stage you mix the sardines into the mixture without the tomato sauce. Drop spoonfuls of the mixture into the hot oil and deep fry until golden brown.
Remove from oil and drain on paper towels. Serve hot and crispy with the mint chutney.

N.B There is a South Indian way of making the mint chutney. Its excellent too.