Spring onion and carrot bhajis with chutney

SERVES 14-16

100g gram flour

2tbsp lemon juice

½tsp ground turmeric

1tsp cumin seeds

¼tsp fennel seeds

½tsp flaked sea salt

1 green chilli, deseeded and finely chopped

2tsp grated ginger

2 garlic cloves, peeled and crushed bunch spring onions, cut into long, thin strips

1 large carrot, cut into matchsticks/julienne strips sunflower oil, for deep-frying

For the chutney

small bunch mint leaves small bunch coriander, chopped 1 green chilli, deseeded and chopped

2tsp grated ginger

½tsp ground cumin juice 1 lime

cook's digital thermometer To make the chutney, blitz all of the ingredients together until smooth, adding 2-3tbsp of water, until you have a loose consistency. Taste for seasoning, and add a little more salt if needed.

Put the flour in a large mixing bowl, then stir in the lemon juice and just enough cold water to bring it to the consistency of double cream. Stir in the spices, salt, chilli, ginger and garlic. Then stir in the spring onions and carrot, so they are well coated.

Fill a saucepan or wok a third full with oil and heat to 180C/ 350F. A drop of batter should sizzle as it hits the oil, then float. Line a plate with kitchen paper.

Once the oil is at temperature, carefully drop tablespoons of the mixture into the oil, not overcrowding the pan. Stir to prevent sticking. Cook for 3-4 minutes, turning occasionally, until golden, then drain on the paper while you cook the next batch. Serve hot or at room temperature with the chutney to dip into.