Ingredients with Measurements:
- 2 cups grated carrots
- 1/2 cup chopped coriander leaves
- 1/2 cup finely chopped onion
- 1/2 cup gram flour (besan)
- 1/4 cup rice flour
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a mixing bowl, combine grated carrots, chopped coriander leaves, finely chopped onion, gram flour, rice flour, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, and salt to taste. Mix well.
2. Add water gradually to the mixture and knead into a soft dough.
3. Divide the dough into small balls.
4. Heat oil in a frying pan.
5. Flatten each ball slightly and deep fry in hot oil until golden brown.
6. Remove from oil and drain on a paper towel.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 200 kcal
- Fat: 10 g
- Carbohydrates: 25 g
- Protein: 5 g
Substitutions for ingredients:
- Instead of gram flour, you can use all-purpose flour or chickpea flour.
- Instead of rice flour, you can use corn flour or wheat flour.
Variations:
- You can add grated cheese or mashed potatoes to the dough for a different flavor.
- You can also add chopped green chilies for a spicier version.
Tips and tricks:
- Make sure the dough is not too dry or too wet.
- Fry the gulhas in small batches to avoid overcrowding the pan.
- Serve hot with your favorite chutney or sauce.
Storage instructions:
- You can store the leftover gulhas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the gulhas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the gulhas on a platter with a sprinkle of chopped coriander leaves.
Garnishes:
- Garnish with a sprinkle of chaat masala or lemon juice.
Pairings:
- Serve with mint chutney or tamarind chutney.
Suggested side dishes:
- Serve with a side of salad or raita.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure the oil is hot enough before frying the gulhas.
- Use a slotted spoon to remove the gulhas from the oil to avoid splatters.
Food history:
- Gulha is a popular snack in the Maldives, made with various fillings such as fish, coconut, and vegetables.
Flavor profiles:
- The carrot and coriander gulhas have a sweet and savory flavor with a hint of spice.
Serving suggestions:
- Serve as an appetizer or snack.
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