Deep-fried julienne potatoes and carrots (Aloo gajar bhaji) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 220) by Yamuna Devi

  • carrots
  • baking potatoes
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, and paprika for ground cayenne pepper.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice and mung dal khichari with cauliflower and peas (Gobhi moong dal khichari)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, and paprika for ground cayenne pepper.

  • Ganga108 on February 22, 2022

    Once upon a time, it is hardly believable now, we didn’t eat much fried food. Falling in love with Indian food changed that, as their snacks and street foods are over the top delicious. Not all are deep fried, of course, but there are a fair number that are. This is a simple dish – it just takes time to fry the strings of potato and carrot in batches. It is moreish and you may have to make more than you anticipated. It makes a great afternoon snack with a cuppa, or a late night supper. But note that the vegetable strings need to soak for 30 mins before cooking.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.