Spicy Kohlrabi Carrot Fritters

These kohlrabi fritters are a tasty way of consuming these purple vegetables in a fun and yummy recipe. This recipe is made with grated Kohlrabi, mixed with carrots, ginger along with aromatics, spices, and flour. These disk-shaped fritters are perfect for an even snack with your evening Chai . If you have never had Kohlrabi or don’t know how to consume it, here’s how you can prepare this nutritious vegetable.

As a fan of pakodas or fritters, I just need a reason to turn any vegetable into pakodas. And I was definitely not about to leave these purple veggies alone. When I inquired about preparation methods for kohlrabi at my local farmers market, they suggested slicing the kohlrabi, salting it lightly, and savoring it as is. However, I wanted to explore a more adventurous option, so I decided to grate the kohlrabi using my food processor and transform it into fritters. Trust me, the outcome was delightful! They are a perfect match with the mint coriander chutney. I highly recommend giving these kohlrabi fritters a try, paired with a mint coriander chutney . Mama Bee guarantees that you won’t regret it!

What is Kohlrabi?

Kohlrabi, also called German turnip or turnip cabbage, is believed to have its origin in Europe. It goes by many names i.e. Kohlrabi(English or German) or Gaant Gobi (Hindi) or Khol Khol or Noolkol or ChouRave (French). It is thought to be a variety of wild cabbage that has been grown for its unique characteristics and flavour. The taste of Kohlrabi can be described as mild, slightly sweet, and something like a cabbage. Its taste is often compared to a combination of turnip, radish, and broccoli stems. The texture is crisp and crunchy, similar to an apple. In India, people prepare kohlrabi differently as compared to other countries. For example, people make Kohlrabi Sabzi, Kohlrabi Paratha, Kohlrabi Pakoras or Kohlrabi Raita. Whereas other countries consume Kohlrabi in Kohlrabi Slaw, Roasted Kohlrabi or Kohlrabi Soup or even Stir-Fried.

What are the benefits of Kohlrabi?

1. Kohlrabi is a low glycemic index food, aiding in satiety and glycemic control. It can contribute to weight loss and improved metabolism as part of a healthy diet.
2. Vitamins: Kohlrabi is rich in nutrients like dietary fiber, vitamin C, vitamin B6, potassium, and antioxidants. The antioxidants in kohlrabi protect against cell damage and reduce the risk of chronic diseases. Its high fiber content supports healthy digestion. Vitamin C in kohlrabi boosts immune function and aids in fighting infections and illnesses.
3. Kohlrabi’s low calorie and high fiber content make it beneficial for weight management. The potassium in kohlrabi helps maintain healthy blood pressure levels and supports heart health.
4. Kohlrabi’s high water content contributes to hydration and optimal bodily functions. It possesses anti-inflammatory properties that may help reduce inflammation in the body. Kohlrabi’s calcium and magnesium content supports stronger bones.

Ingredients and Substitutes: Kohlrabi Fritters

Ingredients

Vegetables:

• Kohlrabi
• Carrot
• Small red onion
• Green chili peppers
• Ginger

Spices and Seasonings:

• Salt
• Turmeric
• Red chili powder
• Ground cumin
• Amchur (dry mango powder)
• Chaat masala

Fresh Herbs:

• Mint leaves, chopped
• Cilantro/coriander, chopped

Coating and Binding:

• Flour
• Corn starch (substitute with potato starch)

Others:

• Oil for brushing the surface

Substitutes

1. Corn Starch: Potato starch or tapioca starch can be used as a substitute for corn starch in this recipe. It provides a similar thickening and binding effect.
2. Amchur (Dry Mango Powder): If you don’t have amchur, you can substitute it with sumac. Sumac has a tangy flavor that can provide a similar citrusy taste to the dish.
3. You can add more vegetables like grated potato, zucchini, cauliflower etc.

Things to remember while making Kohlrabi Fritters

• Fritters are best enjoyed immediately after frying. Remember to serve fritters fresh and hot for the best taste and texture.
• Squeezing out excess moisture from grated veggies before frying helps achieve crispier fritters with a better texture.
• Using a splatter screen while frying can help avoid oil spitting and make the process cleaner and safer.
• Preheating the air fryer before cooking helps ensure even and consistent cooking throughout.
• While air frying requires less oil compared to traditional frying methods, a light coating of oil on the food can enhance flavor and crispiness. Use a cooking spray or brush a small amount of oil onto the fritters.
• Grating vegetables with a food processor using a shredding disk or blade can save time and protect your hands from accidental cuts. (Dr. Butterfingers has a few stories to impart on accidental cuts)

How to make Kohlrabi Fritters (Steps and Method)

• Clean the kohlrabi by removing the peel

• Grate the vegetables (kohlrabi, carrot) and aromatics (ginger, onion, green chili), with a grater or the grating function of a food processor.

• Place them on a muslin cloth laid over a bowl and add a tsp salt to this andante mix with your hand. Let it sit for around 30 minutes to draw out the moisture ( this ensures crispier fritters that don’t get soggy with time ).
• After 30 minutes, squeeze out the liquid with the help of the muslin cloth. Set the liquid aside for later.

• Remove the muslin cloth and place the grated veggies in the bowl. Now add all the flour, cornstarch, and spices to the veggies and mix well.

• Mix well. Add a few tablespoons of the reserved liquid to form a pliable dough

• Using your hands form the dough into 1/2-inch thick disks.

• Take a flat skillet and oil it well. On medium heat, add the kohlrabi fritters to the pan. Cook them for 2 minutes or more and flip when one side is golden brown. Keep flipping to get crispy golden brown sides.

• Remove them from the skillet and serve hot with a side of mint-cilantro chutney.

Freezing and Storing

1. Store in the Freezer: Once the fritters are shaped into a disk-like shape, dust them with some flour. Place them in a freezer bag or container and store them in the freezer. They can be stored for up to 2 to 3 months.
2. Thawing and Reheating: When you’re ready to enjoy the fritters, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, you can air fry or oil fry them in a pan or air fryer at a moderate temperature until they are golden through and crispy. Avoid microwaving, as it may result in a soggy texture.

Try out other recipes that you can enjoy with a cup of chai

1. Vegan Korean Corn Dogs
2. Vada Pav
3. Smashed Potato Papdi Chaat

Spicy Kohlrabi Carrot Fritter with Mint Chutney

Ingredients1x2x3x

• 1 kohlrabi
• 1 carrot
• 1 small red onion
• 1-2 green chili peppers
• 1- inch ginger grated
• 1 tsp salt
• 2 tbsp mint leaves chopped
• 4 tbsp cilantro/coriander chopped
• 1/4 cup flour
• 2 tbsp corn starch sub with potato starch
• Oil for brushing the surface
• ¼ tsp turmeric
• 2 tsp red chili powder
• ½ tsp ground cumin
• ½ tsp amchur/dry mango powder sub: sumac
• ½ tsp chaat masala

Instructions

• Grate the vegetables (kohlrabi, carrot) and aromatics (ginger, onion, green chili), with a grater or the grating function of a food processor.
• Place them on a muslin cloth laid over a bowl and add a tsp salt to this andante mix with your hand.
• Let it sit for around 30 minutes to draw out the moisture (this ensures crispier fritters that don’t get soggy with time).
• After 30 minutes, squeeze out the liquid with the help of the muslin cloth
• Set the liquid aside for later. (We will need a few tbsp for forming the ”dough”). Remove the muslin cloth and place the grated veggies in the bowl.
• Now add all the flour, cornstarch, and spices to the veggies and mix well.
• Add a few tablespoons of the reserved liquid to form a pliable dough that you can form into 1/2-inch thick disks.
• Take a flat skillet and oil it well. On medium heat, add the kohlrabi fritters to the pan.
• Cook them for 2 minutes or more and flip when one side is golden brown.
• Keep flipping to get crispy golden brown sides.
• Remove them from the skillet and serve hot with a side of mint-cilantro chutney. Enjoy!

Nutrition

Are you looking to add a pop of color and flavor to your South Indian breakfast spread? You are at the right place, little Bee! This Beetroot Coconut Chutney recipe not only brings a vibrant pink hue to your table but also offers a unique combination of earthy beetroot and creamy coconut. This chutney is incredibly versatile and pairs perfectly with dosas , idlis , and even sandwiches . Plus, it’s quick and easy to prepare, making it a wonderful addition to your breakfast experience.

Beetroot Coconut Chutney in India: let’s get nerdy

Beetroot coconut chutney is a relatively newer variation of the traditional coconut chutney in India. While coconut chutney itself has been a staple in South Indian cuisine for a long time, beetroot coconut chutney has gained popularity in recent years due to its unique flavor, vibrant color, and health benefits.

In India, the popularity of this chutney has grown steadily as people look for fun ways to make chutneys. The vibrant pink color of the chutney adds an appealing visual element to the dining experience, making it a hit among food enthusiasts and social media platforms.

Beetroot coconut chutney has not only gained popularity in South Indian households but has also found its way into restaurants, cafes, and food stalls across the country. It offers a fresh twist to traditional chutneys, appealing to those looking for new flavors and modern adaptations of classic recipes.

Benefits of consuming Beetroot in this Chutney

Beetroot is a nutritional powerhouse known for its rich antioxidant content and potential health benefits. It’s packed with vitamins, minerals, and dietary fiber, which can support a healthy digestive system and promote overall well-being. Combined with coconut, this chutney offers a delightful balance of flavors while providing healthy fats and essential nutrients.

This vibrant beetroot coconut chutney is not only visually appealing but also a burst of flavors that will elevate your breakfast experience. With its nutrient-rich ingredients and easy preparation, it’s a great way to incorporate beetroot into your diet. So, next time you’re craving a delectable chutney to accompany your dosas or idlis, give this recipe a try.

Other chutneys and dips from the blog:

• Peanut Chutney
• Tamarind Chutney
• Vegan Raita
• Mint Corriander Chutney
• Spicy Red Kaara Chutney
• Coconut Chutney

Beetroot Coconut Chutney

Ingredients1x2x3x

• 3 tsp oil
• 1 tsp urad dal
• 1 tbsp chana dal
• ½ tsp cumin seeds
• 2 fresh green chili peppers
• 1- inch ginger
• 5-6 curry leaves
• 2 cooked beets
• ¾ tsp salt
• ¾ cup water
• 1 cup freshly coconut grated or 1.5 cups of fresh coconut pieces
• 1 tsp tamarind paste optional

For tempering:

• 2 tsp oil
• 1 tsp mustard
• 2-3 dried red chili
• Few curry leaves

Instructions

• First, heat 3 tsp oil in a large pan, roast urad dal, chana dal, and cumin seeds, and let it roast and turn golden brown.
• Green chili peppers, 1-inch ginger, and curry leaves and saute for about a minute or until the curry leaves turn slightly crispy.
• Cool completely, and transfer to the blender along with grated or pieces of coconut, cooked beetroots.
• Add the tamarind paste, ¼ tsp salt, and ½ cup water to the blender as well.
• Blend smooth, adding more water if required. Transfer to a bowl.
• Now move on to the tempering by heating 2 tsp oil in a small pan.
• Once hot, add mustard, dried red chilies, few curry leaves, and allow the mustard seeds to splutter.
• Pour immediately over beetroot chutney and stir it in.
• Serve with the beetroot coconut chutney with idli, dosa, or rice.

Notes

• If you prefer a milder flavor, reduce the number of green chili peppers or remove the white parts before adding them to the pan.
• Experiment with different spices such as nigella seeds, asafoetida, urad dal, or peanuts in the tempering for a different flavor.

Nutrition

If you are looking for a soy-free tofu curry, look no more. Here’s my recipe for a simple Lentil Tofu Masala or curry recipe which is easy to prepare and delicious to eat. The tofu pieces used in the recipe have been made with Red Lentils. This dish is inspired by the traditional Tofu Masala which uses Soy-based tofu. So, here’s my soy-free twist to the dish, which is made with Tofu, made with masoor daal or Red Lentils. Enjoy this dish with a side of steamed Rice or fresh puffy Rotis .

I was initially skeptical about trying lentil tofu, but after making this lentil tofu curry recipe, I was pleasantly surprised by how delicious it turned out. I decided to turn it into a curry, and the texture was fantastic – crispy on the outside and soft and flavorful on the inside. It’s a fantastic protein alternative for people with soy intolerances or those seeking creative options. To achieve that umami texture in my lentil tofu cubes, I added a secret ingredient. If you want to find out what it is, you’ll have to check out my lentil tofu recipe. For a step-by-step process on how to make lentil Tofu, check out my Lentil Tofu recipe.

Lentil Tofu Curry: Ingredient and Substitute List

Ingredients

For the Marinade

• Lentil Tofu, cubed
• Ground Turmeric
• Garam Masala
• Kashmiri Red Chili Powder or Deghi Mirch or any Red Chili Powder
• Chaat Masala Powder
• Ginger Garlic Paste or Crushed/Minced Garlic Cloves and Ginger
• Lemon Juice
• Oil
• Salt to taste

For Masala sauce

• Neutral oil
• Onions
• Ginger garlic paste
• Green chili peppers
• Fresh ripe red tomatoes puree
• Cashews
• Ground turmeric
• Kashmiri red chili powder
• Ground cumin
• Ground coriander seeds or coriander powder
• Garam Masala
• Kasuri methi/dried fenugreek leaves
• Cashew cream
• Few cilantro leaves chopped for garnish

Ingredients and substitute list

1. Neutral Oil: You can use any other neutral-flavoured oil like vegetable oil, canola oil, or sunflower oil.
2. Onions: Shallots can be used as alternatives.
3. Ginger Garlic Paste: You can use freshly minced ginger and garlic in equal proportions as a substitute for ginger garlic paste.
4. Green Chili Peppers: Substitute with jalapeno peppers or serrano peppers based on your spice preference.
5. Cashews: Almonds, peanuts, or sunflower seeds can be used as alternatives for cashews.
6. Ground Turmeric: Use grated fresh turmeric or turmeric powder as a substitute.
7. Kashmiri Red Chili Powder or Any Other Red Chili Powder: Paprika or cayenne pepper can be used as alternatives, adjusting the quantity based on your spice tolerance.
8. Ground Cumin: Whole cumin seeds can be used and lightly crushed if you don’t have ground cumin.
9. Ground Coriander Seeds or Coriander Powder: Use whole coriander seeds and grind them if you don’t have ground coriander.
10. Kasuri Methi/Dried Fenugreek Leaves: You can use fresh fenugreek leaves if available or omit them if necessary.
11. Cashew Cream: Substitute with almond, or coconut cream for a soy-free option.
12. Cilantro Leaves: You can use parsley as an alternative for cilantro if you prefer or omit the garnish if cilantro is unavailable.

Lentil Tofu Masala: Steps and Methods

Lentil Tofu Marination

• Preheat the oven to 365F/185C. In a large bowl, mix all the marination ingredients. Add cubed tofu and coat them well. Set aside for 30 minutes.
• Place the marinated tofu on a baking tray with even spacing between each cube. Bake for 15-20 minutes until golden brown on all sides. Alternatively, you can air fry the tofu pieces.

Creamy tomato and cashew Sauce

• Soak cashews and tomatoes in boiling water for 30 minutes until tomatoes are blanched and cashews are soft.

• Blend the cashews and tomatoes (adding water if needed) to make a smooth paste and set aside.

Preparing the Masala Sauce

• Heat oil in a pan. Add cumin seeds and allow them to crackle. And after that, add in the onions and cook for 3 to 4 minutes until translucent.

• Add green chili peppers, ginger garlic paste, or minced ginger and garlic. Saute for 30 seconds.

• Add turmeric, red chili powder, ground cumin, coriander powder, and optionally deghi mirch (for the red color). In addition, you can also use Kashmiri red chili powder. Next, Deglaze the pan with water to remove any browning on the bottom.

• Now, add the tomato and cashew paste, Garam Masala. Mix well. After that, cook until the tomatoes change color from bright red to warm orange (about 5-8 minutes).

• For the next step, add in the tofu pieces and a squeeze of lemon juice. Finally, mix well until combined.

• Then, stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped cilantro. Mix well and serve hot with basmati rice or roti

Check out my other Masala Curry recipes:

• Mushroom Masala – Restaurant Style
• Channa Masala – Chickpea
• Vegan Malai Kofta
• Vegan Palak Paneer (Tofu)

Creamy Lentil Tofu Masala

Ingredients1x2x3x

Marination

• 300 g regular or lentil tofu cubed
• 1/8 tsp ground turmeric
• ½ tsp Garam Masala
• ½ tsp Kashmiri red chili powder or any red chili powder
• ½ tsp chaat masala powder
• 1.5 tsp Ginger Garlic Paste or 4 garlic cloves and ½ inch ginger crushed/minced
• ¼ tsp lemon juice
• ½ tbsp oil
• Salt to taste

Masala Sauce

• 2 tbsp neutral oil
• 1 large onion finely chopped
• 1 tbsp ginger garlic paste or 3 garlic cloves and ½ inch ginger crushed/minced
• 2 green chili peppers chopped
• 2 fresh ripe red tomatoes pureed sub with 3/4 cup tomato puree
• ⅓ cup cashews
• ½ tsp ground turmeric
• ½ to 1 tbsp Kashmiri red chili powder or any other red chili powder
• ½ tsp ground cumin
• ½ tsp ground coriander seeds or coriander powder
• 1 tsp Garam Masala
• 1 tbsp Kasuri methi/dried fenugreek leaves
• 1 tbsp soy cream sub with almond, cashew, or coconut cream
• Few cilantro leaves chopped for garnish

Instructions

• Preheat the oven to 365F/185C.
• In a large bowl, mix all the marination ingredients. Add cubed tofu and coat them well. Set aside for 30 minutes.
• Place the marinated tofu on a baking tray with even spacing between each cube. Bake for 15-20 minutes until golden brown on all sides.
• Alternatively, you can air fry the tofu pieces.
• Soak cashews and tomatoes in boiling water for 30 minutes until tomatoes are blanched and cashews are soft.
• Blend the cashews and tomatoes (adding water if needed) to make a smooth paste and set aside.
• Heat oil in a pan. Add cumin seeds and allow them to crackle. Then add in the onions and cook for 3 to 4 minutes until translucent.
• Add green chili peppers, ginger garlic paste, or minced ginger and garlic. Saute for 30 seconds.
• Add turmeric, red chili powder, ground cumin, coriander powder, and optionally deghi mirch (for the red color).
• Deglaze the pan with water to remove any browning on the bottom.
• Add the tomato and cashew paste, Garam Masala. Mix well.
• Cook until the tomatoes change color from bright red to warm orange (about 5-8 minutes).
• Stir in dried fenugreek leaves (Kasuri methi), soy/almond/coconut cream, and garnish with chopped cilantro.
• Mix well and serve hot with basmati rice or roti.

Notes

Nutrition

Spicy Kohlrabi Carrot Fritter with Mint Chutney

Ingredients1x2x3x

• 1 kohlrabi
• 1 carrot
• 1 small red onion
• 1-2 green chili peppers
• 1- inch ginger grated
• 1 tsp salt
• 2 tbsp mint leaves chopped
• 4 tbsp cilantro/coriander chopped
• 1/4 cup flour
• 2 tbsp corn starch sub with potato starch
• Oil for brushing the surface
• ¼ tsp turmeric
• 2 tsp red chili powder
• ½ tsp ground cumin
• ½ tsp amchur/dry mango powder sub: sumac
• ½ tsp chaat masala

Instructions

• Grate the vegetables (kohlrabi, carrot) and aromatics (ginger, onion, green chili), with a grater or the grating function of a food processor.
• Place them on a muslin cloth laid over a bowl and add a tsp salt to this andante mix with your hand.
• Let it sit for around 30 minutes to draw out the moisture (this ensures crispier fritters that don’t get soggy with time).
• After 30 minutes, squeeze out the liquid with the help of the muslin cloth
• Set the liquid aside for later. (We will need a few tbsp for forming the ”dough”). Remove the muslin cloth and place the grated veggies in the bowl.
• Now add all the flour, cornstarch, and spices to the veggies and mix well.
• Add a few tablespoons of the reserved liquid to form a pliable dough that you can form into 1/2-inch thick disks.
• Take a flat skillet and oil it well. On medium heat, add the kohlrabi fritters to the pan.
• Cook them for 2 minutes or more and flip when one side is golden brown.
• Keep flipping to get crispy golden brown sides.
• Remove them from the skillet and serve hot with a side of mint-cilantro chutney. Enjoy!

Nutrition