Carrot Bhajia (Carrot Fritters) with Carrot Green Chutney

Ingredients

• Carrot Bhajias
• 2 carrots (grated)
• 1 small onion (thinly sliced pole to pole)
• 3/4 cup besan (gram flour / garbanzo bean flour)
• 2 tbsp rice flour
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 cup water
• 3-6 cups vegetable oil (for frying)
• Carrot Green Chutney
• 1 cup carrot greens (remove any stems that cannot be torn easily)
• 1 green chili
• 1 squeeze lemon
• 1 clove garlic
• pinch salt (to taste)
• 2 tbsp water

Instructions

2. Combine the besan, rice flour, cumin seeds, turmeric, salt and water in a bowl to form the batter.
3. Add the carrots and onions to the batter, mix with a fork (or your fingers). You may need to add a little bit more water if it is too dry at this point.
4. Heat the oil in a pot or fryer. The pot should be about 3/4 full with oil. Test the temperature by dropping in a little drop of batter. It should bubble around the batter, and the droplet should immediately rise to the surface.
5. With a fork, scoop out a cluster of onion and carrot. Gently add to the oil. Try to keep the cluster pretty loose, but not so loose that it will fall apart.
6. You can fry multiple fritters in the pot depending on the size of your pot.
7. Each one should fry for about 45 seconds to a minute, until golden brown.
8. Remove and place on brown paper bags or paper towels to drain. Serve warm with carrot chutney.
10. Add all of the dry ingredients to a blender (we use a mason jar instead of the blender jar).
11. Add water – You may have to use more or less water to get it to blend properly, but try to use as little as possible.
12. Blend, adding water as needed.

Nutrition

• Calories: 155
• Carbohydrates: 25
• Protein: 7
• Fat: 3
• Saturated Fat: 0.5
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 1
• Trans Fat: 0
• Sodium: 366
• Potassium: 345
• Fiber: 4
• Sugar: 5
• Vitamin A: 5108
• Vitamin C: 17
• Calcium: 83
• Iron: 3