Mix the Dry Ingredients: In a large bowl, combine 2 cups of all-purpose flour, ¼ teaspoon of baking powder, 1 teaspoon of salt, and 1 teaspoon of instant yeast. Stir well to ensure the ingredients are evenly mixed.

Add Water: Gradually pour in 300 ml of warm water, stirring with a spatula or wooden spoon to form a thick batter. Continue mixing until the dough is smooth and free of lumps. The consistency should be thicker than pancake batter but thinner than bread dough.

Add the Vegetables: Fold in the ½ cup of grated carrots and 1 cup of chopped spring onions. Mix thoroughly to ensure the vegetables are evenly distributed throughout the batter.

Rest the Dough: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 30 minutes to allow the yeast to activate. This will help the veggie balls puff up slightly when fried.

Heat the Oil: In a deep frying pan or pot, heat enough oil over medium heat to submerge the veggie balls. The oil should reach around 350°F (175°C). You can test the temperature by dropping a small piece of dough into the oil – it should sizzle and rise to the surface.

Shape the Veggie Balls: Once the dough has rested, use a spoon or your hands to scoop out small portions of the dough (about 1 tablespoon per ball). Carefully drop the dough into the hot oil, working in batches to avoid overcrowding the pan.

Fry Until Golden: Fry the veggie balls for 3-4 minutes on each side, or until they are golden brown and crispy on the outside. Be sure to flip them halfway through frying for even cooking.

Drain the Excess Oil: Once the veggie balls are golden and crispy, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.

Serve Hot: These crispy veggie balls are best enjoyed hot. Serve them with your favorite dipping sauces such as yogurt sauce, garlic aioli, or spicy ketchup. They also pair well with a fresh salad or as a side dish to accompany a meal.