October 28, 2015


Carrots - 250 gms
Pepper - 1 tbsp
Salt - 2 tbsp
Oil for frying


  • Scrape the skin of the carrots, wash and dice.
  • Mix the pepper and salt with some water to form a paste. Coat all the carrot pieces with this.
  • Dry it in the sun for one week. Store in a dry glass bottle.
  • Whenever needed, place a frying pan with plenty of oil in it, heat it and deep fry the carrot pieces turning them all the time and remove.
  • Drain off oil on absorbent paper, press lightly, remove and serve.
  • Fried carrot may also be stored in dry airtight glass bottle.

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