A adapted recipe from Minstry of Food #Jamie Oliver
2 large carrots (grated)
large piece of root ginger (finely chopped)
2 onions (sliced finely)
2 chillies of your choice (seeded and chopped finely)
1 teaspoon of dried coriander (or a bunch of fresh finely chopped)
2 teaspoons of mustard seeds
1 teaspoon tumeric
1 teaspoon ground cumin (or heaped teaspoon of cumin seeds)
2 teaspoons sea salt
125g of self rasining flour
125ml of water
Deep fat fryer
Sliced lemon to serve or your favourite Indian Dip
Put the carrots, onions into a large bowl and stir together. Add the chillies, corriander, mustard seeds, tumeric, salt and cumin and stir well . Add flour and again stir well. Pour in the water and stir until you have a thick mixture.
Make sure your oil is really hot and using a tablespoon take out a large spoonful, press hard with another spoon and place in the oil. Repeat until you have several cooking at the same time. Cook for about 5 minutes and then remove from the oil. Leave to drain on some kitchen roll and serve warm with your favourite dip.