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3 - Carrots
1 - medium Onion, minced
2 - cloves Garlic, minced
2 - Eggs
4 tbsp - All-Purpose Flour / Maida
1/2 tsp - Baking Powder
2 tsp - dry-roasted Cumin
1/2 tsp - Salt
0.25 tsp - Sugar
0.25 tsp - Black Pepper Powder
Coriander leaves - A bunch, finely chopped
2-3 - Green Chillies, finely diced
Cooking Oil - for frying
How to Make Carrot Pancakes
With a hand grater, grate the carrots into a large bowl.
Add onions, garlic, coriander leaves and green chillies.
In a small bowl, beat the eggs, then mix it with the vegetables.
In another bowl mix the flour, baking powder, cumin, salt, and pepper. Then mix it with the vegetables.
Heat 3 tbsp of oil in a large pan.
Take a heaped spoon of the mixture and drop it into the oil. Flatten it out a bit as it hits the pan. Add more depending on how much space there is in the pan.
Cook the pancakes until brown and crisp on both sides.
Drain on paper towels. Keep warm in a low heat oven.
Serve hot with mint chutney, cream cheese, or fresh, home-made white butter.
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