For about a dozen fritters, grate three carrots and put them in a bowl with half a chopped capsicum, 2/3 cup of chopped coriander, two cups of finely chopped mushrooms, salt to taste, a spoon of smoked paprika, three chopped green chillies, half a spoon of cumin powder, and optionally, if your diet allows, a spoon of chopped garlic, half a chopped onion and half a cup of grated cheese. To be clear I made these without the optional ingredients. Add three tablespoons of all-purpose flour, and a cup of chickpea flour (besan). Now add just enough water to make the mixture mush together.
Heat a nonstick pan with a few drops of vegetable oil. Plop fat spoonfuls of the mixture onto the pan (with a little gap between each) and pat flat with a spatula. Let them cook until you're able to slide the spatula under the fritters, then flip. Brown to your liking. Serve hot, maybe with sourdough!
