Put the spices and vegetables in a bowl and mix. Then add the gram flour and combine.

The slowly add the water until a thick paste it form. You want it to have some movement but be quite thick. Then ideally leave it overnight to allow the starches to break down and it to be more digestible - but this is optional.

In a small pan melt the ghee until you have about 1.5 inches of fat in pan. Heat and test a small amount of mixture int he fat. If it bubbles when dropped in its ready.

Using a tbsp spoon drop a tbsp amount of mixture into pan. The using tongs turn bhaji after about 1 minute.

Cook until brown and crisp - about 4-5 minutes depending on size. Take out with metal tongs and place on kitchen roll or grease proof paper and allow to cool.

Serve with mango chutney or yogurt dip .