cup self raising flour salt pepper rosemary powder or finely chopped bunch pinch chilli powder 1/4 cup vinegar
Slice the potatoes 1/4 inch thick like medallions
Whisk all the other ingrdients up in a bowl adding a little water till it resembles cream.
Heat pan of cooking oil and dip each medallion in the batter and deep fry. Oil must be hot enough that when you drop a dot of batter into it it rises and sizzles straight away. Cook till golden colour and remove and drain on kitchen paper. Serve immediately with Raita.