Carrot, onion and spinach bhajis

Method

1. Pour the oil into a large, deep frying pan until it comes 5cm up the sides. Gently heat it while you prepare the bhajis.
2. Grate the carrots, onion and ginger into a large bowl, then add the rest of the ingredients. Mix and scrunch the mixture with your hands to bind it together. If you need to, add a few tablespoons of water – it should have a moist dropping consistency.
3. Shape tablespoons of the mixture into balls, then flatten them a little, so they cook all the way through and don’t end up with a doughy centre.
4. Add a little of the mixture to the oil to test if it’s hot enough: it should sink, then rise to the surface. (If you have a digital probe thermometer, heat the oil to 190°C.) Deep-fry the bhajis, in batches if you need to, for 3-4 minutes until golden brown. You’ll need to flip them over a few times in the oil to get an even colour. Drain on kitchen paper, then serve hot with mango chutney or your favourite dip.

A recipe from Secrets from My Indian Family Kitchen by Anjali Pathak (£12.99; Mitchell Beazley)