Ghee-roasted Carrot Crinkles

Winter in California is a combination of continual rain and kind of intense low temperatures. This is the perfect weather to eat unhealthily and gain weight 😛 Tis the season when my heart says pakode (veggie fritters), but my brain keeps saying ‘Lol….No wayyyyyy!!!!’ To stop this constant heart-brain argument, I decided to make/bake something that was healthy and delicious. Well, what is better than fried food? Baked food!

I bought a bag of carrot crinkles from the grocery store. Washed the carrots, and pat dried them using the paper towel. Baked them for like 40-50 minutes to perfection. Here is the step-by-step:

Ingredients:

1 lb bag of crinkle cut carrots (I used this)

3-4 tbsps ghee

Salt to taste

Method: 

*Preheat oven at 400F. Line the baking tray with parchment paper.

*Wash the carrots thoroughly, and pat dry them with a clean cloth or paper towel. Place it in a bowl.

*Slightly warm the ghee up to get the liquid consistency. Add ghee in the carrots 1 tsp at a time. Make sure you mix it well. Leave approx. 1 tbsp aside.

*Now lay carrots evenly in a single layer on the baking tray. Sprinkle salt per your taste.

*Bake them for 40-50 minutes. Check and stir the carrots every 10 to 15 minutes, so that its evenly toasted.

*Serve while hot, and sprinkle with additional salt or pepper if needed.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky


Matar ki Tikki (Green Peas croquette)

During winters, green peas is the next best thing that has happened to main kind. When I was a kid, I never liked the taste of green peas. Nevertheless, my mom used to force feed green peas in some form. Sometime it was green peas pulao (pilaf), or matar paneer (Cottage cheese with green peas), or in a hara bhara kebab (green cutlet) form. It is one of the popular winter tea snacks in the evenings.

After moving to the United States, I started liking green peas because if was ‘sweet.’ When amalgamated with mashed potatoes, chickpea flour and spices, it not only has the taste but also becomes an abundant source of nutrients. Here is the recipe –

Ingredients:

2 cups green peas (blend it per your texture preference, I personally like a mix – some whole peas, some partially blended and some mashed. )

1 boiled & mashed medium sized potato

1 cup washed & chopped cilantro (or coriander)

1/4 tbsp kitchen king masala

1/4 tbsp turmeric

1/2 tbsp cumin seeds (or jeera)

3/4 cup chickpea flour

Bread crumbs of 2 bread slices

Salt to taste

Method:

*In a bowl, combine all the ingredients and mix them thoroughly. If you feel the mix is sticky or watery, add 1 tbsp chickpea flour.  This should help with the stickiness.

*Grease your palms to maket cutlets/croquettes. Shape it per likeness – round, oval, or cylindrical.

*Heat a pan with 3-4 tbsps of oil and shallow fry the cutlets 4-5 at a time until golden brown on both sides.

*Once done, move the cutlets to the paper towel/napkins to get rid of excess oil.

*Serve hot with coriander mint chutney or ketchup.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky