Place the chickpea flour, bicarbonate of soda, curry powder and chilli flakes into a mixing bowl. Stir in the onion, tomato, carrot, ginger, coriander and Worcestershire sauce. Gradually add just enough water to make a thick batter.

Mix the mayonnaise and chutney together.

Heat 2-3cm oil in a small pan.

Drop spoonfuls of the batter, in batches, into the hot oil and fry for 3-5 minutes, depending on size, until puffed, golden and cooked. Drain on kitchen paper and serve warm with the dipping sauce.