RCI-SN.002.0073.001
Carrot 65
Serves: 4-6 Preparation time: 20 minutes Carrot 65
Prep30 min
Cook25 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- gms carrots250 unitcut into thin round circles
- gms maida (all-purpose flour)50 unit
- gms besan (gram flour)50 unit
- 1 tsp
- 1 unit
- 1/2 tsp
- 1 cup
- green chilies4-6 unitslit lengthwise
- Few sprigs of curry leaves1 unit
- 1 unit
- A pinch of orange color1 unit
Method
1
Combine maida, besan, ginger-garlic paste, salt, and chili powder in a bowl. Add curd and mix until a smooth, lump-free batter forms with a consistency suitable for coating.
2
Add the pinch of orange color to the batter and stir well to distribute the color evenly throughout.
1 minutes
3
Add the sliced carrot rounds, green chilies, and curry leaves to the batter and toss gently until all pieces are thoroughly coated.
2 minutes
4
Heat oil in a deep frying pan or wok over medium-high heat until it reaches a temperature suitable for frying (approximately 175°C or until a small piece of batter sizzles immediately upon contact).
3 minutes
5
Carefully drop the batter-coated carrot pieces into the hot oil in small batches, avoiding overcrowding the pan to ensure even frying.
1 minutes
6
Fry the carrot pieces for 4-5 minutes, stirring occasionally with a slotted spoon, until they turn golden brown and crispy.
5 minutes
7
Remove the fried carrot pieces with a slotted spoon and drain them on absorbent paper to remove excess oil.
2 minutes
8
Serve the hot Carrot 65 immediately while still crispy, optionally with mint chutney, tamarind chutney, or as a standalone appetizer.