Sweet Potato and Carrot Bhajis

Makes 12
150 grms Sweet Potato
85 grms Carrot
150 grms Gram (chickpea flour)
1 tsp fresh chilli, deseeded and minced
1/2 tsp turmeric
1/2 tsp baking powder
1/2 tsp Ground cumin
2 tbsp. fresh coriander, chopped
sea salt
sunflower oil for deep frying

Peel the sweet potato and chop into 4 cm long pieces and julianne. Prepare the carrot in the same way. In a large bowl, place the gram flour, chilli, turmeric, baking powder and cumin. Add the carrot and sweet potato and mix well. Add the coriander to the mix along with 200 ml water. Mix thoroughly and season with sea salt. Heat the oil. Spoon dessertsize amounts of mix into the hot oil and fry until golden brown. Drain on kitchen paper.  Great to serve at a dinner party or for children to enjoy. Serve with a little yoghurt mint dip !