I've had 'bajjis' of different vegetables, however, surprisingly, I've never had carrot fritters exclusively. I've had them as a part of a mixed vegetable fritter dish. Infact a few days back, I had them (once again, as a part of a mixed vegetable fritter dish) at a restaurant and made a mental note to batter-fry carrots for my son who loves both carrots and fritters.
Since I made these for my son, I used just one carrot and went very easy with the spices. Feel free to add more spices and increase the quantity of the fritters. My M-I-L adds ajwain which gives a nice taste to the fritters (and has several health benefits) so I added some.
1 large carrot
2 tbsp besan
1 tbsp maida or cornflour
1 tsp rice flour
1 pinch ajwain
1 pinch jeera (cumin seeds)
1 pinch chilli powder
Salt to taste.
Wash, peel and chop carrot into 1/4th inch slices. (Mine turned out too thick, next time I will chop them thinner).
In a bowl add the rest of the ingredients. Add enough water and mix well to get a thick batter (I added about 2 tbsp water).
Dip carrot slices one by one and deep fry.
My son looked at the plate and smiled. 'Smiling bajo, smiling sauce', he said.