150g of plain flour
1 teaspoon of turmeric
1 teaspoon of cumin
½ teaspoon of paprika or chilli powder
250ml of water
½ teaspoon of salt
1 cucumber
50ml of sour cream
Bunch of fresh coriander
2 lemons, 1 quartered
Drop of olive oil
Salt and pepper
1 leek
2 carrots
3 shallots
2 red onions
150ml vegetable oil (for frying)
Pinch of mustard seeds
100g of rocket

METHOD

Put the flour and spices in a bowl. Using a wooden spoon or whisk, add the water a little at a time to create a yellow batter. Add the salt and put aside.

Using a potato peeler, peel the cucumber into strips.

Mix the sour cream and coriander and juice of 1 lemon. Add the olive oil, salt and pepper and put aside.

Cut the vegetables into strips (about the size of long matches). Put oil in a frying pan and heat until very hot.

Mix the vegetables, a little at a time, with some of the batter. Add a pinch of mustard seeds. Put tablespoons of the mixture into the hot oil. Do the same with the rest of the mixture – you'll need to fry the bhajis a little at a time.

Press the bhajis with the back of a fork making sure that they don't touch each other. Fry for approximately 1 minute on each side until crisp and then dry on some kitchen paper.

Put 2 to 3 bhajis on each plate with some rocket leaves and strips of cucumber.

Serve with the sour cream and lemon.

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