Learn how to make "Carrot Pancake" at home with our Chef Bhumika !!!!!!
Indian-style carrot pancakes are a fusion delight, blending the vibrant flavors of grated carrots with traditional Indian spices like cumin, coriander, and green chilies. They are pan-fried to perfection, creating a crispy exterior while maintaining a soft, flavorful interior. They make for a delicious and nutritious breakfast or snack, especially when served with tangy yogurt or spicy chutney.
Ingredients:
2 Red Carrots (grated)
2 tbsp Spring Onion Greens (chopped)
2 stalks Spring Onion White (chopped)
2 tbsp Green Garlic Chives (chopped)
½ tsp Ginger (chopped)
3-4 Garlic Cloves (chopped)
1 Green Chilli (chopped)
1 tsp Red Chilli Powder
1 tsp Coriander Powder
½ tsp Cumin Seed Powder (roasted)
¼ tsp Turmeric Powder
½ tsp Chaat Masala
Salt (as per taste)
2 tbsp Rice Flour
2 tbsp Semolina
⅓ cup Oat Flour
½ cup Gram Flour
Water (as required)
Oil (as required)
Hung Curd (for garnish)
Garlic Chives (for garnish)
Indian-style carrot pancakes are a fusion delight, blending the vibrant flavors of grated carrots with traditional Indian spices like cumin, coriander, and green chilies. They are pan-fried to perfection, creating a crispy exterior while maintaining a soft, flavorful interior. They make for a delicious and nutritious breakfast or snack, especially when served with tangy yogurt or spicy chutney.
Ingredients:
2 Red Carrots (grated)
2 tbsp Spring Onion Greens (chopped)
2 stalks Spring Onion White (chopped)
2 tbsp Green Garlic Chives (chopped)
½ tsp Ginger (chopped)
3-4 Garlic Cloves (chopped)
1 Green Chilli (chopped)
1 tsp Red Chilli Powder
1 tsp Coriander Powder
½ tsp Cumin Seed Powder (roasted)
¼ tsp Turmeric Powder
½ tsp Chaat Masala
Salt (as per taste)
2 tbsp Rice Flour
2 tbsp Semolina
⅓ cup Oat Flour
½ cup Gram Flour
Water (as required)
Oil (as required)
Hung Curd (for garnish)
Garlic Chives (for garnish)
Category
🛠️
LifestyleTranscript
00:00The best thing about winters is the seasonal red carrots that show up.
00:04They are sweet in nature but can be used for sweet and spicy recipes alike.
00:09Today I'm going to make a spicy red carrot pancake.
00:12Let's see how it's made.
00:13Let's start with our veggies.
00:15Our main ingredient and the hero of this recipe are red carrots,
00:20which I have grated.
00:21You can also finely chop them if you like.
00:24Next, I'm going to add in spring onion greens.
00:26These add a nice crunch and a pop of color as well.
00:30These are spring onion whites that I have chopped.
00:32In total, I have used two stalks of spring onion.
00:35Green garlic chives.
00:37These are also in season during the winter.
00:39If you can't find them, it's absolutely okay to skip them out.
00:43Chopped ginger, half a teaspoon.
00:48Some garlic, which is chopped.
00:50Around three to four cloves should be good enough.
00:53One green chili, which is finely chopped.
00:55One teaspoon of red chili powder.
00:57One teaspoon of coriander powder.
01:00Half a teaspoon of jeera powder, which has been roasted.
01:04A little bit of turmeric.
01:06And half a teaspoon of chaat masala.
01:08Salt to taste.
01:11Next, I'm going to start adding in our flours.
01:13I'm using a mixture of four different flours today.
01:16First, I'm adding in two tablespoons of rice flour.
01:20Two tablespoons of semolina or rava.
01:22One third cup of oat flour.
01:25These are just quick oats that I've ground into a powder.
01:28And lastly, I'm adding in half a cup of besan.
01:31Instead of besan, you can also use jawar or bajra.
01:34The quantities will remain same.
01:36Now, I'm going to toss this up
01:38to ensure all the flavors are mixed in properly
01:41and the vegetables are nicely dispersed into the batter.
01:44If you notice, the ratio of the vegetables to the flour is quite high
01:49and that's why this recipe is so unique.
01:52Now, I'm going to add in water to turn this into a batter.
01:55I'm just going to mix it first.
02:00Adding in a little more water.
02:09Looks perfect.
02:10The batter is neither runny nor too stiff.
02:13And this is how it should be.
02:17At this stage, you can rest the batter for 10 to 15 minutes
02:20to let the semolina soak up all of that moisture.
02:23I like to use it straight away
02:25because I like the crunchiness that the semolina brings in.
02:28So, I'm going to add this batter to a hot tawa.
02:32I'm going to make small pancakes out of this.
02:34So, I'm just taking a dollopful to the middle of the pan.
02:38Spread it around.
02:41And cook it on medium flame.
02:47Add in a little bit of oil from the sides.
02:50And cook it till it's nice and golden brown.
02:54Let's flip it.
03:09It has a beautiful color on both sides now.
03:12And it's firm to touch once poked.
03:15The carrot pancake is ready to come out of the hot pan.
03:23Let's make some more.
03:26Add a little bit of oil on the side.
03:29You will notice some bubbles on the surface.
03:31And the pancake will start drying from the top.
03:34This is when you know that you're ready to flip.
03:37After flipping, add in a little bit more oil on the sides
03:41to get a nice and even color.
03:45Our red carrot pancakes are ready to serve.
03:48I'm going to serve this with a dollop of hung curd
03:51and lots of garlic chives.
03:53There's something very similar in the Korean cuisine
03:56called Korean pancakes that are made with potato starch.
03:59So, as mentioned before, you can use any flour of your choice.
04:03And if you change up any of the flours,
04:05let me know how it turns out in the comment section below.
04:08This is Chef Pumika signing off from Rajshri Food.
04:14Bye!