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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
