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6 to 7 -
2 tbsp (grated)
Jeera- 2 tsp
Sour Curd- 1 cup
Turmeric- 1 pinch
Cilantro- 8-10 stems
Oil 2 tsp
Mustard 1/4 tsp
dal 1/4 tsp (optional)
1/4 tsp (optional)
Red Chillies- 2
How to Make Carrot Pakoda
Cut the carrot into medium pieces and pressure cook till they are soft & cool.
Roast the green chillies, ginger, and jeera with oil until you can smell their aroma.
Mix all the ingredients except curd and blend into a smooth paste.
Add sour curd to the paste and mix well. The consistency will be like a thick sauce.
Chill the bajji (the sauce above).
Heat oil in a small pan, add mustard, and allow to splutter.
Add both the dals and mix till they turn light red.
Add red chilli, mix, and remove from heat.
Add this seasoning to the chilled bajji before serving. Mix Well.
Garnish with a few cilantro leaves. This goes well with chapati and rice.
Making time: 15 min
Shelf life: Best Fresh
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.