Carrot 65 Recipe - Vegetarian Indian Dish with Carrots, Garlic and Curry Leaves

Carrot 65

Carrot 65 Recipe - Vegetarian Indian Dish with Carrots, Garlic and Curry Leaves
Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 | Vegetarian diet


Carrot 65
Carrot 65

Carrot 65 is a delicious and spicy South Indian snack that is perfect for any occasion. The crispy and flavorful carrot rounds are coated in a spicy batter and fried to perfection. This dish is sure to be a hit with your family and friends.


Carrot 65 is a variation of the popular South Indian dish, Chicken 65. It is believed to have originated in the state of Tamil Nadu, India. The dish is made by marinating the main ingredient in a spicy mixture of Indian spices and then deep-frying it until crispy. Carrot 65 is a vegetarian version of this dish, using carrots as the main ingredient.


How to prepare

  1. In a bowl, mix together maida, besan, ginger-garlic paste, salt, chili powder, curd, orange color, and water to make a fine pakoda batter.
  2. Heat oil in a deep frying pan. Dip the carrot circles in the batter and fry them in the oil until they turn golden brown.
  3. In another pan, heat 2 tsp of oil and fry the green chilies and curry leaves for a while. Then, add the fried carrot circles and fry for an additional 5 minutes.
  4. Remove from heat and serve hot.


  • You can add other vegetables like cauliflower or potatoes to the batter for a mixed vegetable 65.
  • For a healthier version, you can bake the carrot rounds instead of frying them.

Cooking Tips & Tricks

Make sure to thinly slice the carrots to ensure they cook evenly and become crispy.

- Adjust the amount of chili powder according to your spice preference.

- Use fresh yogurt for a tangy flavor in the batter.

- Fry the carrot rounds in small batches to prevent overcrowding in the pan.

Serving Suggestions

Carrot 65 can be served as a snack or appetizer with a side of mint chutney or tomato ketchup. It can also be enjoyed as a side dish with rice and curry.

Cooking Techniques

The key to making crispy Carrot 65 is to fry the carrot rounds in hot oil until they turn golden brown. Make sure to fry them in small batches for even cooking.

Ingredient Substitutions

If you don't have gram flour, you can use rice flour or cornstarch as a substitute. You can also use buttermilk instead of yogurt for a tangy flavor.

Make Ahead Tips

You can prepare the batter and slice the carrots ahead of time and store them in the refrigerator until ready to fry. Make sure to fry the carrot rounds just before serving for the best results.

Presentation Ideas

Serve Carrot 65 on a platter garnished with fresh curry leaves and green chilies for a colorful and appetizing presentation.

Pairing Recommendations

Carrot 65 pairs well with a hot cup of tea or coffee. It can also be served with a refreshing cucumber raita or yogurt dip.

Storage and Reheating Instructions

Carrot 65 is best enjoyed fresh and crispy. If you have leftovers, store them in an airtight container in the refrigerator and reheat them in the oven or air fryer to maintain their crispiness.

Nutrition Information

Calories per serving

Each serving of Carrot 65 contains approximately 200 calories.


Carrots are a good source of carbohydrates, providing around 12 grams per 100 grams of raw carrots.


The frying process adds some fat to the dish, with each serving containing around 10 grams of fat.


Carrot 65 provides a moderate amount of protein, with around 5 grams per serving.

Vitamins and minerals

Carrots are rich in vitamin A, providing over 100% of the daily recommended intake per serving. They also contain vitamin C, potassium, and fiber.


This recipe contains gluten from the all-purpose flour and gram flour. It may also contain dairy allergens from the yogurt.


Carrot 65 is a nutritious snack that is rich in vitamins, minerals, and fiber. It is a great way to enjoy the health benefits of carrots in a delicious and spicy dish.


Carrot 65 is a delicious and spicy snack that is easy to make and full of flavor. With the right ingredients and cooking techniques, you can enjoy this South Indian dish at home with your loved ones.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a warm summer day many years ago, and I had just returned from a trip to India where I had been introduced to the delicious flavors of South Indian cuisine. I was eager to recreate some of the dishes I had tried there, and that's when I stumbled upon the recipe for Carrot 65.

I had always been a fan of spicy, crispy snacks, and Carrot 65 seemed like the perfect choice. I remember the excitement I felt as I gathered all the ingredients - fresh carrots, spicy green chilies, fragrant curry leaves, and a medley of spices that would give the dish its fiery flavor.

As I began to prepare the dish, I could feel my grandmother's presence in the kitchen with me. She was the one who had first sparked my love for cooking, teaching me the importance of using fresh, high-quality ingredients and the art of balancing flavors. I could almost hear her voice guiding me as I seasoned the carrots with turmeric, chili powder, and garam masala, creating a vibrant marinade that would infuse the vegetables with a burst of flavor.

Once the carrots were coated in the spicy marinade, I carefully fried them in hot oil until they were golden and crispy. The aroma that wafted through the kitchen was intoxicating, a heady mix of spices and herbs that promised a delicious meal to come.

As I plated the Carrot 65, I couldn't resist sneaking a taste before serving it to my family. The first bite was a revelation - the carrots were tender yet crunchy, with a kick of heat that lingered on my tongue. The flavors were complex and nuanced, a symphony of spices that danced on my palate with each mouthful.

My family devoured the Carrot 65, each bite met with exclamations of delight and requests for seconds. I felt a deep sense of satisfaction knowing that I had successfully recreated a dish that had captured the essence of my culinary journey to India.

From that day on, Carrot 65 became a staple in my cooking repertoire, a dish that I would often make for special occasions and family gatherings. Each time I prepared it, I would think back to that summer day when I had first discovered the recipe, and I would feel a sense of gratitude for the culinary heritage that had been passed down to me by my grandmother.

In a way, Carrot 65 had become more than just a recipe to me - it was a connection to my roots, a reminder of the love and passion that had been woven into every dish my grandmother had ever made. And as I continued to cook and share this dish with others, I knew that I was carrying on a tradition that would endure for generations to come.

So whenever I make Carrot 65, I do so with a heart full of memories and a spirit of gratitude for the culinary journey that has brought me to this moment. And as I watch my family savor each bite of this delicious dish, I know that I am passing on a piece of my heritage, one recipe at a time.


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