1. Turn the oven to low (110 ̊C, gas mark 1⁄4). Put the grated squash in a clean tea towel, then roll up and twist the ends to form a ‘Christmas cracker’. Hold over the sink, twist firmly and squeeze as hard as possible to extract the excess water. Tip the squash into a large mixing bowl and add the coriander seeds, flour, baking powder, egg, chilli and 2/3 of the chopped coriander. Season and mix well.
2. Heat 2 tbsp oil in a heavy-based frying pan set over a medium heat. In batches, scoop heaped spoonfuls of the fritter mixture into the pan (you want 18 fritters in total), pressing them down with a spatula to flatten slightly. Cook for 2-3 minutes undisturbed, until crispy and golden underneath. Carefully flip and cook for 2-3 minutes more. Transfer to a plate and keep warm in the oven while you cook the remaining fritters, adding a little more oil, if needed.
3. Serve hot, scattered with the pomegranate seeds and the remaining coriander, with salad leaves on the side and the raita for spooning over.