carrot 65 recipe : Carrot 65 is a delicious South Indian vegetarian snack that’s similar to the popular dish, Chicken 65, but made with carrots instead. It’s a spicy and tangy dish that’s perfect for serving as an appetizer or even as a side dish.
Here’s how you can prepare Carrot 65:
Ingredients:
For Marination:
2 cups of grated carrots
2 tablespoons of thick yogurt
1 teaspoon of red chili powder (adjust to taste)
1/2 teaspoon of turmeric powder
1/2 teaspoon of cumin powder
1/2 teaspoon of garam masala
Salt to taste
1 tablespoon of rice flour
1 tablespoon of cornstarch (cornflour)
1 tablespoon of all-purpose flour (maida)
1 teaspoon of ginger-garlic paste
For Seasoning:
2 tablespoons of oil
1 teaspoon of mustard seeds
1 teaspoon of cumin seeds
1-2 dry red chilies, broken into pieces
A few curry leaves
2-3 green chilies, slit
1 small onion, finely chopped
1 teaspoon of ginger-garlic paste
A pinch of asafoetida (hing)
For Garnish:
Fresh coriander leaves, chopped
Lemon wedges
Instructions:
Marinate the Carrots:
In a mixing bowl, combine the grated carrots, yogurt, red chili powder, turmeric powder, cumin powder, garam masala, salt, rice flour, cornstarch, and all-purpose flour.
Add ginger-garlic paste and mix everything well to form a thick batter.
Allow the carrot mixture to marinate for about 15-20 minutes. This allows the flavors to meld together.
Fry the Carrots:
Heat oil in a deep frying pan or kadai over medium-high heat.
When the oil is hot, drop small portions of the carrot mixture into the hot oil using a spoon. Be careful not to overcrowd the pan.
Fry the carrot fritters until they turn golden brown and crispy. Remove them from the oil and place them on paper towels to drain excess oil. Repeat this process until all the carrot mixture is used up.
Prepare the Seasoning:
In a separate pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter.
Add cumin seeds, broken dry red chilies, curry leaves, and slit green chilies. Sauté for a minute.
Add finely chopped onions and sauté until they turn translucent.
Stir in ginger-garlic paste and a pinch of asafoetida. Sauté for another minute or until the raw smell of ginger-garlic disappears.
Combine the Carrots and Seasoning:
Add the fried carrot fritters to the seasoning mixture and toss them well, ensuring they are coated with the seasoning.
Garnish and Serve:
Garnish the Carrot 65 with freshly chopped coriander leaves and serve hot.
You can also squeeze some lemon juice over it for extra flavor.
Carrot 65 is best enjoyed hot and crispy as a snack or appetizer. It’s a flavorful and spicy dish that’s sure to be a hit with your friends and family. Adjust the spiciness to your preference by varying the amount of red chili powder and green chilies used. Enjoy!