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Carrot Zucchini Poori

Aug-03-2017
Anu Kollon
30 minutes
Prep Time
30 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Carrot Zucchini Poori RECIPE

Carrot zucchini poori can be eaten as is or can be served with potato bhaji.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Frying
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 2

  1. Whole wheat flour - 1 cup
  2. Carrot - 1
  3. Zucchini - 1
  4. Ajwain/Carom seeds - 1/2 teaspoon
  5. Salt - 1/2 teaspoon or to taste
  6. Oil - 2 teaspoon to add to flour
  7. Oil - for deep frying

Instructions

  1. In a mixing bowl, add whole wheat flour, grated carrot, grated zucchini, ajwain, salt and 2 teaspoon of oil.  Mix well to combine all ingredients. I removed the skin of zucchini, but it can be used with skin-on.
  2. Make a stiff dough combining all together. The moisture content in zucchini and carrot is good enough to make dough and there is no need to add any additional water.
  3. Rest the dough for at least 15 minutes.
  4. Heat oil for deep frying in a saucepan
  5. Make small balls of dough and roll out into thin circles. Deep fry in oil and drain excess oil in a paper towel.

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Anu Kollon
Aug-03-2017
Anu Kollon   Aug-03-2017

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