Spinach & Carrot Bhajis With Avocado Yoghurt Dip

_INGREDIENTS

• 200g grated carrots (approximately 2 large carrots
• 2 cups chopped spinach (including the stalks) 1 red onion sliced
• 1 tablespoon crushed ginger
• 2 cloves garlic crushed
• 1/1.2 cup chickpea flour
• 2 tsp baking powder
• 1 tsp cumin
• ½ tablespoon garam masala
• 200ml cold water (add more if the batter is too thick)
• Vegetable oil for frying

_INSTRUCTIONS

1. In a large bowl, add the chickpea flour, baking powder, garam masala, cumin, salt, and pepper. Add the water and mix until combined, and all the lumps have been removed. The batter should be thick but not too thick. If it's too thick, add a little more water. Add the grated carrots, chopped spinach, sliced red onion, grated ginger, and crushed garlic. Mix well.
2. Heat a large deep pot or wok with oil, approximately 5cm of oil. Heat it on medium heat. Test if the oil is hot enough by drizzling a small amount of batter into the oil. If it bubbles and floats, the oil is hot enough.
3. Add large, heaped tablespoons of batter into the oil, always placing the spoons into the oil away from you to avoid splashes. It is best to cook in batches to keep an even oil temperature, as having too much in the pot will cause the oil to cool down. Cook the bhaji for 3-4 minutes, turning at the halfway mark. Cook until golden brown on either side.
4. Remove from the pot using a slotted spoon, draining away any excess oil. Place the Bhaji onto a clean towel to absorb the oil. Repeat until all the bhajis have been cooked.
5. Season with salt and pepper.
6. To make the sauce, add all the ingredients to a blender and blitz until smooth. Season with salt and pepper. Best served immediately.