Ekadasi patties – Gajar vada

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ekadasi patties-gajar-vadaeditededited


5 medium size carrots, peeled and grated,

100g buckwheat flour,

2 tablespoons of walnuts or hazelnuts, coarsely chopped,

1 tablespoon of coconut flour,

1 tablespoon freshly ground pepper,


1 tablespoon dried parsley,

half a teaspoon of oregano,

half a teaspoon of dried rosemary

1 teaspoon of salt,

half a teaspoon of grated, stone asafeotida,

refined oil or ghee.


Make sure the mixture is thick enough to prevent splits during frying. Mix all ingredients well (except oil). Pour a little water to get a homogenic mixture, thick enough not to fall apart when frying. Heat the oil over medium heat. Grab with a tablespoon mixture of equal parts and put it into the hot oil or ghee. Flatten them gently with a spoon to get the form of patties. Turn them on both sides frequently in order to get for 4-5 minutes the same brown color. Take them out and put in a strainer to get the oil drained out. Serve them hot with your favorite ekadasi potato, tomato sauce, salad and plain yogurt.


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