Carrot is one wonderful vegetable and can be used in a variety of dishes... from starters to desserts:)
This recipe is primarily my mom's. She would usually do this vada when the red carrots where in season. We would help mom by grating the carrots and finely chopping the onions. We did not mind doing the hard work because we knew the end result would be well worth it:)
The key to making the perfect vadas is the correct amount of besan to be used. The amount of besan should be just enough to bind the carrots and help make you balls. Also remember that if you use more besan ,the carrot- onion besan mixture will be thick and dry and vadas will not have the right flavor. Also add the rava just before putting the vadas in to hot oil.
- Carrots(grated) : 1 cup
- Red Onions (Finely chopped) : 1 cup
- Green chillies (Finely chopped) : 4 (or as per your spice intake)
- Besan : 5 - 6 tbsp (Use just enough besan needed to get the mixture to binding stage)
- Rava (Semolina) - 3 tbsp
- Salt as per taste
- A pinch of hing
- Oil for deep frying.
- Mix carrots and onion and sprinkle the salt.Add the chopped green chillies and hing.
- Now add the besan or the chick pea flour little by little just enough to aid in the binding process and help you make the carrot onion balls.
- When the consistency is just right, add the Semolina and give one final mix.
- Heat some oil in a pan for deep frying. When the oil is hot,make balls from the mixture and then flatten them to make thin flat vadas and drop them in the oil. Fry them .Note: I like to make thin vadas or fritters because they cook faster that way.
- Serve hot with tomato ketchup. A yummy snack for the evening tea especially during the days when it is raining outside;-)
- Do not leave the carrot onion mixture out for along time as the carrot and onion will leave water and the mixture becomes watery.
- You can use appropriate amount of red chilli powder if you are not so keen on using the green chillies.
- Do not keep the flame or heat too high while frying or else the vadas or fritters will get browned too fast but the inside will still be uncooked.