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1
Put the flours and ground spices in a bowl and slowly pour in 1 cup water, stirring all the time with a wooden spoon or a whisk to make a bright yellow batter.
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2
Stir in the salt, then put to one side.
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3
Peel strips off the cucumber with a speed peeler and put them to one side.
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4
Mix the sour cream with the cilantro and the lemon juice.
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5
Add a splash of olive oil, season, and put to one side.
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6
Cut the leek, carrots, spring onions and red onions into thin strips try to get them the size of long matchsticks.
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7
Mix with the chillies and ginger and set aside.
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8
Pour the vegetable oil into a large non-stick frying pan and heat until very hot.
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9
Mix the vegetables, a little at a time, with some of the batter, add the mustard seeds and drop a tablespoon of the mix into the hot oil.
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10
Repeat with the remaining mix you may have to fry the bhajis in batches.
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11
Press the bhajis down with the back of a fork and make sure they arent touching each other or they might stick together.
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12
Fry for a minute or so on each side until crispy, then drain on kitchen paper towels.
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13
Arrange 2 or 3 bhajis on each plate with some arugula leaves and the cucumber strips, drizzle with the sour cream dressing and serve with the lemon wedges.
