1Place the coriander, yoghurt, garlic, chilli and lemon juice in a bowl and combine. Keep chilled and top with toasted shredded coconut just before serving.
2For the fritters, combine the besan flour, cumin, garam masala and salt; mix together, then add the water and stir to combine. Add the remaining ingredients and set aside for 5-10 minutes to thicken slightly.
3Meanwhile, pour the oil into a large heavy based pan, about 1 cm deep, and heat.
4Measure out a large tablespoon of the batter and carefully lower into the hot oil. Add a few more spoonfuls to the pan, taking care to not overcrowd, and shallow fry for 5-6 minutes, until crispy and golden brown. Remove with a slotted spoon onto a cooling rack and season well with salt. Continue until all the batter has been used. Serve immediately while hot with the green coconut chutney.
Tip: Serve with lime or lemon wedges and a crisp green salad.
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