Ingredients

• 150g/5½oz carrots
• grated
• 150g/5½oz parsnips
• grated
• 120g/4½oz gram flour
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 tsp salt
• 2 free-range eggs
• beaten
• 1.5–2 litres/2¾–3½ pints oil
• for frying
• large handful fresh coriander (approx. 50g/1¾oz)
• 3 fresh green chillies
• 3 tbsp lemon juice
• 1 tsp olive oil
• ½ tsp salt
• 1 tsp caster sugar

Directions

• For the bhajis
• put the carrots
• parsnips
• gram flour
• cumin
• curry powder
• ground coriander and salt into a large bowl and mix with your hands to release some of the moisture.
• Add the eggs and mix well. The mixture should be like a thick batter. Almost like an uncooked carrot cake batter.
• Fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with the oil. Heat to 150C (a drop of batter should sizzle and float to the top.) (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Working in batches
• drop heaped teaspoons of the batter into the oil and cook for 3–4 minutes
• turning the bhajis all the time so they are an even golden colour. Drain on kitchen paper while you cook the rest.
• To make the chutney
• put all of the ingredients into a food processor and blend into a smooth paste. Serve with the bhajis.