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Carrot Fry

Serves 3
15 mins
100 Kcal
Carrot fry is a simple, healthy, and flavourful South Indian dish made by grating or chopping carrots with aromatic spices cooked until the carrots are soft. This is one of the flexible vegetable stir-fries. It can be eaten with rice, roti, or even any curry. The preparation for this carrot fry recipe is quick and easy enough to allow even on hectic days when a nutritious, healthy, tasty dish is needed. To fry carrots, peel and grate or finely chop fresh carrots as desired. Now heat oil in a pan and add mustard, cumin, and curry leaves. Add sliced onions, green chillies, and a pinch of turmeric powder. Saut the carrots until they are tender but remain slightly crunchy. Grated coconut and a pinch of garam masala or red chilli powder are added for added flavour, providing the dish with a rich, aromatic fragrance. The meal is then finished by adding a squeeze of lemon juice or garnishing it with fresh coriander leaves. Carrot fry is delicious and healthy. Carrots are rich in vitamin A, antioxidants, and fibre, making them wonderfully healthy for good vision, digestion, and overall well-being. The carrot fry can be varied with different spices and ingredients to suit your taste while remaining within its flexible requirements. Enjoy carrot fry as a side dish or snack. There's nothing like it for adding nourishment and flavour to your meal.

Ingredients required for Carrot Fry

  1. 11/2 – 2 tbsp oil
  2. 1/2 tsp cumin
  3. 1/2 onion chopped
  4. 5 green chillies chopped
  5. 2 tsp crushed garlic
  6. 1/2 tsp coriander powder
  7. 1/4 tsp chilli powder
  8. 1/2 tsp turmeric powder
  9. Salt
  10. 4 carrots chopped
  11. Cilantro chopped

Cooking steps for Carrot Fry

  1. 1
    Carrot fry is like the snack that sneaks up on you with its perfect balance of spice, sweetness, and crunch—it's everything you never knew you needed.
  2. 2
    First, heat up about 1 1/2 to 2 tablespoons of oil in your frying pan or skillet over medium heat—let's get that oil sizzling.
  3. 3
    Toss in 1/2 teaspoon of cumin seeds and let them splutter like they're having their own mini party in the pan.
  4. 4
    The fragrance? Pure magic.
  5. 5
    Then, throw in half of a finely chopped small onion, and saut it until it's golden brown—this adds that rich, savory base that makes everything better.
  6. 6
    Once your onions are just the right shade of caramelized, toss in 5 chopped green chilies—adjust the heat depending on your spice tolerance, but don't be shy; the kick from those chilies and the sweetness of the carrots make a killer duo.
  7. 7
    Add 2 teaspoons of crushed garlic to the mix, and let it cook until your kitchen starts smelling like a flavor factory.
  8. 8
    Now, we're talking spices—sprinkle in 1/2 teaspoon of coriander powder for an earthy, citrusy aroma, and ¼ teaspoon of chili powder.
  9. 9
    Go light on the chili powder if you're not looking for a fire-breathing experience, but trust me, it adds a nice punch.
  10. 10
    The real gold here is the 1/2 teaspoon of turmeric powder, which not only turns your carrots this beautiful golden color but adds that smooth, earthy vibe.
  11. 11
    Next, add in your 4 large carrots, peeled and chopped, or about 2 1/2 cups worth.
  12. 12
    Stir them well, making sure they're coated in all those spices, then cover the pan and let everything cook on medium heat for about 8-10 minutes.
  13. 13
    Stir every few minutes to make sure those carrots cook evenly without sticking to the pan—if they do, toss in a little water to help them along.
  14. 14
    You want them tender but still with that perfect crunch that makes this dish so satisfying.
  15. 15
    Once they're just right, salt to taste, give it one final mix, and let those flavors soak in.
  16. 16
    Garnish with some fresh chopped cilantro to add a pop of color and a burst of freshness.
  17. 17
    This recipe of Carrot Fry is perfect with rice, roti, or even just as a standalone snack that will make you forget about the chips on the counter.
  18. 18
    Healthy, vibrant, and ridiculously easy, it's like your taste buds are getting a standing ovation

Shop Ingredients

Turmeric Powder (1/2 Tsp)
62
1
117
1
225
1
212
1
56
1
59
1
279
1
Onion Chopped (1/2)
36
1
39
1
22
1
62
1
60
1
Chilli Powder (1/4 Tsp)
540
1
290
1
100
1
Coriander Powder (1/2 Tsp)
37
1
70
1
32
1
45
1
Carrots Chopped (4)
25
1
Oil (11/2 – 2 Tbsp)
170
1
147
1
148
1
167
1
151
1
150
1
732
1
150
1
187
1
332
1
Cumin (1/2 Tsp)
46
1
244
1
97
1
40
1
80
1
170
1
80
1
95
1
209
1
121
1
Cilantro Chopped
9
1
19
1
Salt
27
1
24
1
113
1
22
1
50
1
105
1
107
1
47
1
53
1
125
1
Crushed Garlic (2 Tsp)
54
1
Green Chillies Chopped (5)
16
1
21
1
23
1

FAQs

Can I use baby carrots for carrot fry?

Yes, you may use baby carrots to prepare carrot fry. However, baby carrots are usually shorter and must be prepared for a little more time than other carrots. You can chop or grate it according to your choice. Baby carrots will cook a bit faster than other carrot varieties, so take some time to avoid overcooking.

Can we prepare carrot fry using less amount of oil?

You can prepare carrot fry using very little or no oil content. If you want a healthier version, try saut ing the carrots using a non-stick pan or even less oil. You can also try steaming the carrots and lightly stir-frying them along with the seasonings so that the flavour may vary, but it will taste good and have a low-fat content.

Can I make carrot fry spicier?

To add more heat to your carrot fry, add a few more green chillies or increase the chilli powder added to the recipe. You may add a pinch of red chilli flakes or a dash of black pepper to give it that extra oomph. For that full flavour of spice, adding small amounts of garam masala powder or a pinch of cumin powder can help balance the flavours while boosting the spiciness.