Carrots And Coriander Fritters Recipe
Carrots and Coriander Fritters are delicious, healthy and a great recipe to pack in your kids lunch box.
Carrots and Coriander Fritters are a healthy way of including carrots into the diet. Usually fritters are fried in oil, however we have adapted the healthy method of pan searing them over the skillet with minimal oil. Also, chickpea flour is added to bind the ingredients together and also to make you feel fuller.
Did you know- Carrots are a storehouse of Vitamin C and beta carotene making it perfect to boost the immune system and giving us a healthy heart and skin.
Serve the Carrots and Coriander Fritters Recipe along with Milk for kids evening snacks or include it into their lunch boxes. You can also serve it with Dhaniya Pudina Chutney for your tea time snack.
If you like this recipe, you can also try other Fritter recipes such as
10 M
20 M
30 M
2 Servings
Ingredients
- 4 Carrots (Gajjar) , grated
- 1/2 cup Coriander (Dhania) Leaves , finely chopped
- 3 tablespoons Gram flour (besan)
- 1 Green Chilli , finely chopped
- Salt , to taste
- Cooking oil , for brushing
How to make Carrots And Coriander Fritters Recipe
To begin making Carrots and Coriander Fritters Recipe, grate the carrots and keep them aside in a bowl.
To this add the chopped coriander leaves, green chilli, chickpea flour, season with salt and mix well.
The carrots will eventually release water which will help in binding all the mixture together.
The batter will be little thicker than the usual pancake batter.
Now, heat the skillet on medium flame, brush it with oil.
Pour a ladle full of the batter and carefully spread it out to form small disc.
Pour oil over the sides and let it cook for 2 minutes.
Once the bottom is cooked, flip over and cook the other side for another 2 minutes.
Remove it on a plate and proceed with making the next fritter with the remaining batter.
Serve the Carrots and Coriander Fritters Recipe along with Milk for kids evening snacks or include it into their lunch boxes. You can also serve it with Dhaniya Pudina Chutney for your tea time snack.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
