| Ingredients | |
|---|---|
| 2 nos | Onion (cut lengthwise) |
| 1 no | Carrot (cut lengthwise) |
| 2 nos | Green chili (slit open) |
| 1 tsp | Ginger & garlic (finely minced) |
| 1 tsp | Fennel seeds |
| 1 tsp | Garam masala powder |
| 2 tsp | Red chili powder |
| 5 nos | Curry leaves |
| 3 tbsp | Gram flour |
| 1 tbsp | Corn fllour |
| Salt (as per taste) | |
| 3 tbsp | Water |
| Oil (for deep frying) | |
| 1 pinch | Food colour |
Instructions
Crush onion and carrot slightly with hand. Add green chillies, ginger, garlic, fennel seeds and curry leaves. Mix gram flour, corn flour,garam masala powder, red chilly powder, salt and food color to it. Add required amount of water slowly while mixing so that the mixture doesn’t become too sticky .The mixture should be coarse and not completely wet.
Heat oil in a kadai for deep frying. Mix 1 tablespoon of hot oil in the pakoda mixture. Fry in batches till golden brown. Voila…Crispy carrot pakoda is ready!!!
Notes
1.Rice flour can be used in place of corn flour.
2.Adding hot oil to pakoda mixture or bajji mixture will make the recipe more crispy.
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