Carrot Pakoda


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Carrot Pakodas are a perfect accompaniment with a cup of hot tea or coffee. Made with grated carrots, besan and perked up with chilli powder and fennel seeds, these crisp but soft pakodas are also quick to make, as the batter can be easily prepared without any grinding or fermentation. For binding the batter do not add any water, as the juice of the grated carrots binds all the ingredients together.

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Carrot Pakoda recipe - How to make Carrot Pakoda

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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2 carrot , peeled and grated
1 cup besan (bengal gram flour)
2 tsp red chilli powder
2 tsp fennel seeds (saunf)
salt to taste
oil for deep frying
  1. Combine all the ingredients expect the oil without adding water and mix well.
  2. Divide the dough into small equal sized balls.
  3. Flatten the balls and keep aside.
  4. Heat the oil in a kadhai and deep fry the balls till they turn golden brown in colour from all the sides.
  5. Serve hot with sauce or chutney.

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This recipe was contributed by Bhuvanasathya on 26 Nov 2014

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