Mamta's Kitchen

Spicy Carrot Salad 2

Gajar ka Lachcha 2

Manisha Goel

This salad is made with peanuts, but you can substitute them with melon seeds or an omega 3 seed mix (sunflower, melon, water melon, pumpkin, sesame, linseed, flax, rapeseed and hemp).


  • 250 gm carrots

  • 50 gm skinless peanuts

  • 2 green chillies chopped

  • 1 tbsp. sultanas or resins (optional)

  • 1 tbsp. coriander leaves chopped finely

  • Salt to taste

  • 1-2 tsp. fresh lemon or lime juice

  • For tempering:

  • 1 tbsp. olive oil

  • 1 tsp. mustard seeds

  • 5-6 curry leaves (meetha neem, not bay leaves)


  1. Peel and grate carrots.

  2. Dry roast peanuts in a frying pan or microwave for 4-5 minutes on full. They should be lightly browned. Pre-roasted peanuts can be used, but are not as nice in flavour.

  3. Place carrots, peanuts, green chillies, sultanas, coriander leaves, salt and lemon juice in a bowl and mix well.

  4. Heat oil in a small ladle.

  5. Add mustard seeds and curry leaves.

  6. When the seeds splutter nicely, add to the salad and mix.

  7. Serve at room temperature with meals or as a vegetarian starter, with slices of paneer, Feta or other cheese.

  8. You can also add 1 tbsp. finely shredded ginger to this salad.


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