Hello, Friends, vegan-lovers, and community, greetings. Last week, the carrot price was very high in the market. I don't know why?
But this week we got an excellent offer, the price of carrots was down almost 70 % down and I bought some of those packages, which I feel are very reasonable. (Compared to India, it is very high)
And trying to make different recipes. Today I am sharing the carrot rolls, which I made first time, it's my new fusion food. Gluten-free vegan carrot rolls as a party food or appetizer, or a side dish served with dinner. Normally, I don't make fried food often, but after a long time and cold weather, it is ok once in a while.
The price of carrots from kr.45 to came down to kr.18 per kilo. They are small and delicious, used in salad, but we can also use them in making food.
Ingredients:
400 grams of carrots saved 1 carrot for garnish.
1/2 cup of dried onion
1/4 tsp nutmeg
4 tbsp corn starch
1 tsp salt
1/2 tsp black pepper
5 sprigs of coriander
2 tbsp gram flour
1 spring onion
1 cooked potato
1/2 cup flat rice
oil to fry
Washed, peeled, and grated carrots.
Added 2 tbsp cornstarch to the grated carrots.
Crushed dried onion in a mixer.
Added to a bowl, which already has carrot and cornstarch.
Chopped coriander and spring onion using a mini cutter, and poured that mixture into the bowl.
Salt and pepper
Grated nutmeg
Gram flour/Chick-pea flour.
One cooked potato.
Directly grated into the mixture.
Mixed all ingredients used my hand.
It was perfect dough not so moist not so dry. In case if it dry sprinkle some water on if it is moist use more gram flour or corn starch into it.
Shaped them into oval-shaped rolls.Can be round or square.
But the oval shape helps keep the shredded carrot in form.
Here, I used flat rice Pohe instead of bread crumbs.
I ground the flat rice in the mixer and made some coarse powder.
Now I was ready for final preparation.
I have the raw carrot rolls, 2 ybsp corn starch, and crushed flat rice.
I coated each roll in the corn starch one by one.
Used some water on the same plate where I had cornstarch.
Dipped the roll in the water one by one.
Coated them in the coarse flat rice flour.
They are ready for to final stage to be fried.
Heated the oil in a pan, there is enough rolls can dip in. 3 cm dip around 150 ml.
Fried them on medium heat according to the pan's capacity. I always use the smallest pan to fry food cause I discard used oil and I don't use the same oil again in the food.
At a time, I fried three rolls until they were golden colored.
And served them with dates and tamarind chutney, which has a sweet and sour taste like tomato ketchup. Garnished with a chopped spring onion leaf and carrot slices. On some rolls, I used mustard and ketchup.
Together, I used some vegan noodles fried with vegetables. I published many recipes about vegan noodles in different ways and at different times.
But here is a short version
Chopped squash, red paprika, spring onion, carrot, and white onion.
In a hot pan, I added 1 tbsp oil. Then, ginger garlic paste, after it's aromatic, I added chopped onion, and then all the chopped vegetables.
Made them a little caramelized and added
miso soup, as well as salt and pepper.
cooked noodles, drained water, and added to the vegetables, so easy. So quick.
I use these noodles when I am busy.
So delicious.
Thank you for stopping