Carrot Pakoda is a delicious snack which can be had as an accompaniment with lunch or simply can have it as an evening snack with a hot cup of coffee or tea. This recipe is our family recipe. Main ingredients used is a grated carrot along with less onion and less Bengal Gram Flour.
In most of our family recipes, we use coconut bits. I have used coconut bits in this pakoda too. That gives a nice crunch in each bite. Rather than other pakoda, this pakoda is made in bit size as shown above. We call it as carrot killu pakoda (கேரட் கிள்ளு பகோடா) in Tamil as we pinch and drop the batter in the oil. As the batter is sticky we cannot make balls out of it.
We also use cooked rice mashed along with this. If we use cooked rice it gives softness to the inside of pakoda and as we use Bengal gram flour it gives crunchy on the outside of pakoda. This goes well with the green chutney or you can even make any chutney of your choice or it can be eaten as such too without any accompaniment. Now let us see how to prepare this recipe.
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- 1 cup Carrot grated (I used one medium size carrot)
- 1/2 Onion finely chopped
- 2 Green chilies finely chopped
- 1 strand Curry leaves finely chopped
- 2 tbsp Coconut small bits
- 1/4 cup Cooked rice
- 1/2 cup Bengal gram flour/Kadalai Maavu/Besan
- salt to taste
- 1 cup oil to deep fry
- In a bowl add cooked rice and mash it thoroughly. Then add a tbsp of Bengal gram flour, sprinkle little water and mix it thoroughly.
- Now add grated carrot, onion, curry leaves, green chilies, coconut bits, salt to taste and mix it thoroughly and set aside for 10 mins, as onion leaves the water.
- After 10 mins add remaining Bengal gram flour and mix it thoroughly to form a dough. No need to add any more water as onion itself releases water. Now heat a kadai and add oil. Once oil gets heated add a small pinch of prepared dough one by one. Do not overcrowd.
- Let it cook on low flame until all sides turn golden brown in color. Once pakoda becomes crispy remove it on a kitchen towel. Serve it hot along with green chutney or any chutney of your choice.
- We add cooked rice so that the inner portion of the pakoda would be soft and Bengal gram flour keeps the outer portion of the pakoda crispy.
- If you skip cooked rice entire pakoda would be crispy.
- Don't skip the coconut bits. It gives a nice crunch to each bite.
- After adding onion it is necessary to keep the dough to rest for at least 10 mins. As onion leaves water we can add Bengal gram flour and bind the ingredients easily.
- Also, drop the pakoda dough smaller in size (it should be bite size) as shown in the picture.
Crispy out and soft in delicious Carrot Pakoda is ready to relish.
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