Carrot Puttu

This is a recipe that I learnt from my mother when I visited India last year. This is a very good lunch box option, be it with chapatis or rice. The flavor of fennel seeds and the texture from the roasted gram flour make this dish so delicious that I like having this by itself! 

Ingredients:

Grated carrot – 2 cups, tightly packed
Fennel seeds/ saunf – 1 tsp
Cinnamon – 1/2 inch piece
Cloves – 3
Garlic, finely chopped – 4 cloves
Onion, finely chopped – 1 cup
Green chilies, finely chopped – 2
Turmeric powderr – 1/2 tsp
Coriander leaves, finely chopped – 4 to 5 stalks
Roasted chana dal – 1/4 cup
Salt – to taste
Oil – 4 tsp

Method:

  • Heat 2 tsp oil in a pan, preferably one that is wide and shallow
  • Add cinnamon, cloves and fennel seeds
  • Follow by adding garlic and green chilies and saute well
  • Add chopped onion and saute well until light golden in color
  • Add coriander leaves and give it another toss or two
  • Add the carrots and mix well
  • Add turmeric and salt and cook under low to medium heat for about 12-15 minutes. You do not need cover the pan or add water
  • While the carrot is cooking, grind the roasted chana dal into a fine powder
  • Once the carrot is cooked, add the chana dal powder and mix well
  • Saute well for about 6-8 minutes until carrots turn golden brown
  • Add remaining 2 tsp of oil if needed to get a crispy texture
  • Serve with chapatis or rice and your choice of curry

Tip: The same recipe can be used for cabbage as well. If using cabbage, add little bit of water and cover and cook for the same amount of time as mentioned above.

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