2 large potatoes, peeled 3 large carrots, peeled 1 Tbs. fresh coriander, finely chopped 1 red chilli, deseeded and finely chopped 2 Tbs. finely chopped onion salt and freshly ground black pepper For the batter: 4oz/100g plain flour pinch of salt 1 1/2 tsp. baking powder cold water For the dip: 1/4pt/150ml thick natural yogurt 1/2 cucumber, finely diced 1 clove garlic, crushed coriander sprig for garnish
Instructions
1) Cut potatoes and carrots into large chunks. Cook separately in light salted water until just tender. Drain and place in a bowl with coriander, chilli and onion. Mix together and season with salt and freshly ground black pepper. Leave to stand while making batter and dip.
2) For the batter sieve flour, salt and baking powder into a bowl. Add enough cold water to mix to a smooth batter with the coating consistency of single cream.
3) To make the dip, mix together all ingredients and spoon into a pot. Reserve.
4) Pour batter over the vegetables and stir gently so everything is lightly coated. Heat a little oil to smoking point in a deep pan. Carefully transfer dessert spoons of vegetable and batter mixture to the hot oil. Fry until golden and crisp. You can cook about three lots together at once. Remove from the oil and rain on kitchen paper. Repeat until all the mix has been used.
5) Serve on a platter with the dip garnished with a sprig of coriander.
