Carrot Pakoras with Lime Pickle Yogurt Dip Recipe

Introduction

Carrot pakoras are crispy, spiced Indian fritters perfect as a snack or appetizer. Made with grated carrots, fragrant spices, and a tangy yogurt dip, they offer a delightful combination of textures and flavors. These pakoras are easy to prepare and great for sharing.

Ingredients

• 3 medium carrots, coarsely grated lengthways
• 2 shallots or 1 onion, finely sliced
• 25g coriander, roughly chopped
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• Pinch of hot chilli powder (optional)
• 1 egg, beaten
• 100g cornflour
• Sunflower oil, for deep-frying
• 100g natural yogurt
• 2 tbsp lime pickle (roughly chop if it’s too chunky)
• Small handful of mint leaves, roughly chopped

Instructions

1. Step 1: Place the grated carrots and sliced shallots or onion in a colander over the sink. Toss with 1 tsp sea salt and leave to wilt for 10 minutes.
2. Step 2: Meanwhile, prepare the dip by combining the natural yogurt, lime pickle, and chopped mint leaves. Chill until ready to serve.
3. Step 3: After wilting, wrap the carrot and onion mixture in a clean tea towel and squeeze out any excess water.
4. Step 4: Transfer the vegetables to a bowl. Add the coriander, ground turmeric, cumin seeds, chilli powder (if using), and beaten egg. Mix well.
5. Step 5: Stir in the cornflour until the vegetables are evenly coated in a thick batter. Ensure no dry cornflour remains.
6. Step 6: Heat sunflower oil in a deep, wide pan to 180°C (or until a cube of bread browns in 20 seconds).
7. Step 7: Working in batches, drop two spoonfuls of the pakora batter into the hot oil, spacing them well apart. Fry for 2 minutes on one side, then 1–2 minutes on the other until golden and crisp.
8. Step 8: Remove pakoras with a slotted spoon and drain on kitchen paper. Serve hot with the yogurt dip.

Tips & Variations

• If you prefer a vegetarian option, omit the egg and use a flaxseed or chickpea flour binder instead.
• Adjust the chilli powder to your spice preference or leave it out for a milder flavor.
• Try adding a handful of finely chopped spinach or grated zucchini for extra greens.
• Serve with other chutneys or sauces for variety.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C for 5–7 minutes to retain crispiness. The yogurt dip can be kept chilled for up to 3 days but does not reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make carrot pakoras without eggs?

Yes, you can replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or use chickpea flour to help bind the mixture.

What oil is best for frying pakoras?

Use a neutral oil with a high smoke point such as sunflower, vegetable, or canola oil to achieve crispy and golden pakoras without burning.

Carrot Pakoras with Lime Pickle Yogurt Dip Recipe

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★★★★★

4.7 from 92 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: Approximately 12 pakoras 1x
• Diet: Vegetarian

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Description

Crispy and flavorful carrot pakoras featuring coarsely grated carrots and shallots, seasoned with turmeric, cumin seeds, and a hint of chili. These golden deep-fried fritters are served with a tangy mint and lime pickle yogurt dip, making them a perfect snack or appetizer.

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Ingredients

Scale 1x2x3x

Pakoras

• 3 medium carrots, coarsely grated lengthways
• 2 shallots or 1 onion, finely sliced
• 25g coriander, roughly chopped
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• Pinch of hot chilli powder (optional)
• 1 egg, beaten
• 100g cornflour
• Sunflower oil, for deep-frying

Dip

• 100g natural yogurt
• 2 tbsp lime pickle (roughly chopped if chunky)
• Small handful of mint leaves, roughly chopped

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Instructions

1. Prepare the vegetables: Tip the coarsely grated carrots and finely sliced shallots or onion into a colander set over a sink. Toss with 1 tsp sea salt and leave to wilt for 10 minutes to draw out excess moisture.
2. Make the dip: While the vegetables wilt, combine the natural yogurt, lime pickle, and roughly chopped mint leaves in a bowl. Mix well and chill until ready to serve.
3. Drain the vegetables: After wilting, wrap the carrot and shallot mixture in a clean tea towel and squeeze out any excess water to ensure the pakora batter will be thick and crisp.
4. Mix the pakora batter: Transfer the drained vegetables to a large bowl. Add the chopped coriander, ground turmeric, cumin seeds, optional hot chilli powder, and beaten egg. Stir to combine. Gradually add the cornflour and mix thoroughly until all the vegetables are evenly coated in a thick batter.
5. Heat the oil: Fill a deep, wide pan no more than two-thirds full with sunflower oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in about 20 seconds, indicating the correct frying temperature.
6. Fry the pakoras: Working in batches, carefully lower two spoonfuls of the pakora batter into the hot oil, spacing them apart. Fry for about 2 minutes on one side, then flip and fry for an additional 1-2 minutes on the other side until golden brown and crisp.
7. Drain and serve: Use a slotted spoon to transfer the cooked pakoras onto kitchen paper to drain excess oil. Serve the pakoras hot accompanied by the chilled yogurt dip.

Notes

• Make sure to squeeze out all excess water from the vegetables to prevent soggy pakoras.
• Adjust the amount of chilli powder based on your spice preference or omit it for a milder version.
• The dip can be made ahead of time and refrigerated to allow flavors to meld.
• Maintain oil temperature to ensure pakoras fry evenly without absorbing too much oil.
• Serve pakoras immediately for best crispiness.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: carrot pakoras, Indian snack, deep-fried fritters, vegetarian appetizer, yogurt dip