Spicy Besan and Sorakaya Fritters with Carrot and Onion

1In a large mixing bowl, combine the besan, grated sorakaya, grated carrot (1 medium), chopped green mirchi (1-2), and chopped onion (1 medium).

2Add turmeric powder (½ teaspoon), cumin seeds (1 teaspoon), red chili powder (½ teaspoon), and salt to the mixture. Mix well to combine all the ingredients evenly.

3Gradually add water to the mixture, stirring continuously until you achieve a thick batter consistency. The batter should be thick enough to hold its shape when dropped into the oil.

4Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

5Once the oil is hot, carefully drop spoonfuls of the batter into the oil, making sure not to overcrowd the pan. Fry the fritters until they are golden brown and crispy, about 3-4 minutes on each side.

6Using a slotted spoon, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

7Serve the hot fritters with your favorite chutney or sauce.