E-mail : sgoel@el.nec.com

Carrot Pancakes

Ingredients

3 Carrots
1 medium Onion, minced
2 cloves Garlic, minced
2 Eggs
4 tablespoons All-Purpose Flour / Maida
1/2 teaspoon Baking Powder
2 teaspoons dry-roasted Cumin
1/2 teaspoon Salt
1/4 teaspoon Sugar
1/4 teaspoon Black Pepper Powder
Bunch of Coriander leaves, finely chopped
2-3 Green Chillies, finely diced
Cooking Oil, for frying

Method:

1. With a hand grater grate the carrots in a large bowl.
2. Add onions, garlic, coriander leaves and green chillies.
3. In a small bowl, beat the eggs with a fork and mix into the vegetables.
4. In a small bowl mix together the flour, baking powder, cumin, salt and pepper. Mix into the vegetables.
5. In a large pan, heat 3 tablespoons of oil until very hot.
6. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out a bit as they hit the pan and cook until brown and crisp.
7. Flip to crisp the other side.
8. Drain on paper towels. Keep warm in a low heat oven.
9. Serve hot with mint chutney or cream cheese or fresh, home-made white butter.