Curried carrot, apricot and green chilli fritters

Sat, Apr 17, 2021, 05:55

  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Side Dish
  • Cuisine: Asian


  • 400g peeled and grated carrot
  • ½ tsp salt
  • 125g gram flour (chick pea flour)
  • ½ tsp baking powder
  • 6 dried apricots, finely sliced
  • 1 medium green chilli, deseeded and finely diced.
  • 1 tsp garam masala
  • 1 tsp curry powder
  • ½ tsp black onion seeds (optional)
  • 2 tbsp chopped coriander (including stalks)
  • Vegetable oil for frying


1 Put the carrots in a large bowl then add the salt and mix well. Leave to stand for 30 minutes to draw the water out of the carrots.

2 Add the rest of the ingredients. It’s best to do this by hand and work all the ingredients together. It’s good to do a bit of squishing.

3 If it seems dry, add a splash or two of cold water to bring it together and so there is no excess flour.

4 Deep fry rough tablespoon-sized nuggets in batches at 180 degrees, until golden brown. Keep one batch warm in the oven until you wait for the other to cook.