150g/5½oz carrots, grated
3 fresh green chillies
1 tsp ground coriander
large handful fresh coriander (approx. 50g/1¾oz)
3 tbsp lemon juice
150g/5½oz parsnips, grated
1 tsp caster sugar
1 tsp ground cumin
1 tsp curry powder
120g/4½oz gram flour
1.5–2 litres/2¾–3½ pints oil, for frying
1 tsp olive oil
1 tsp salt
½ tsp salt
2 free-range eggs, beaten