Boil the water in a saucepan, add the peeled, thinly sliced carrots. When they begin to get soft, drain them and let cool. Put the flour into a bowl. While stirring constantly, add the 5 cups of water slowly and steadily until you have a paste the consistency of cream.

Dip the carrot slices one by one into the paste, then into the hot oil until they are golden brown. Place the fried carrots on a sen-ing platter and cover with well beaten and slightly salted yoghurt. Serve at once.