Ingredients

Steps

• Combine onion, potato, carrot, banana, chillies, coriander, lemon juice, cumin, and ajowan in a bowl.
• Sift the chickpea flour and salt into the vegetable mixture.
• Heat oil in a deep pan, ensuring it does not become excessively hot.
• Rub the flour into the vegetables with your fingers and mix in water until sticky.
• Place 2.5cm dollops of mixture into the oil in small batches.
• Fry bhajias for 3 to 4 minutes until gold and crisp.
• Drain in a sieve and serve immediately.