Ginger and Carrot Bhajis

Method

• Mix all of the ingredients except the oil, carrots and raita in a bowl to make a thick batter. Heat up about 2cm of oil in a frying pan until sizzling, then mix the carrot through the batter until well combined. With damp hands, press the mix to form 12 balls about 50g each.
• Lower your batter balls into the hot oil with a spoon, and lightly press down to form a thick patty. Fry for 2-3 mins on each side in batches, or until golden and crisp all over. Drain on kitchen paper, then serve with crudites and raita.