Carrot Pancakes

Recipe by
Total Time:
40-50 mins
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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Ingredients

  • 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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