Zanzibari Pakoras with Coriander & Coconut Chutney

2 cups of chickpea flour
¼ tsp SIDS CRAZY SALT
1 cup of water
½ handful of coriander, chopped finely
2 tsp turmeric
2 tsp SIDS SALT & PEPPER
2 onions, chopped into small pieces
350 g broccoli, chopped into small pieces
3 carrots, grated
CORIANDER & COCONUT CHUTNEY:--
Handful fresh coriander
3 lemons
¼ tsp SIDS SALT & PEPPER to taste
250 g desiccated coconut
100 - 200 ml of boiling water

Combine SIDS CRAZY SALT and everything, except the water in a bowl, and mix well.
Slowly add the water and begin to mix together until everything binds.
Only add more water if there is still lots of flour that is dry. (should be a slightly runny thick paste consistency)
Heat up a least a litre of oil in a deep pan or wok then drop in a tablespoon of the mixture and fry until golden brown.
Once ready, place on tissue paper to soak up any excess oil.
CORIANDER & COCONUT CHUTNEY
For the chutney, place SIDS SALT & PEPPER and all the ingredients in a blender and blitz until smooth.
Then dip the pakoras in the chutney and enjoy.
History: Pakora is a spiced fritter originating from the Indian subcontinent, sold by street vendors and served in restaurants in South Asia and worldwide. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried.The batter is most commonly made with gram flour but variants can use other flours, such as buckwheat flour. The spices used in the batter are up to the cook and may be chosen due to local tradition or availability; often these include fresh and dried spices such as chilli, fenugreek and coriander.
The word pakoṛā is derived from Sanskrit pakvavaṭa, a compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a round cake made of pulse fried in oil or ghee'.