Carrot rissoles




Cooked rice: 1 cup (mash it –don’t make like a puree)

Carrot: 1 medium size (cut and cooked with enough water)

Onion: ¼ minced

Cilantro: 1 tbsp Minced

Red chilli powder: 1 tsp

Garam masala Pwder: ½ tsp

Corn flour: 1 tbsp

Rice flour: 3 tbsp

Salt: as per your taste

Breadcrumbs: ¼ cup

Oil: to shallow fry


Make a paste:

Maida or AP flour: 2 tbsp

Corn flour: 1 tbsp

Water: 6 tbsp




Steam the carrot and mash it coarsely or finely in blender.

Heat oil in pan, sauté the onion until translucent and mix with mashed rice, carrot, cilantro, half of the breadcrumbs and the dry ingredients.

Shape into oblong

Dredge into breadcrumbs

Dip in maida paste and roll again in breadcrumbs.

Heat the same pan add, little oil (1 tsp at time) and shallow fry until golden brown in medium heat.

Serve hot with ketchup.


Note :If you want to deep fry , once dredged in breadcrumbs and dipped in maida keep in fridge for 1 hours.

If you want to coat twice in breadcrumb, the quantity of breadcrumbs should be increased.