Carrot Pakoras with Lime Pickle Yogurt Dip Recipe

Introduction

Carrot pakoras are crispy, flavorful Indian fritters perfect for snacking or serving as an appetizer. Made with grated carrots, aromatic spices, and a light cornflour batter, they pair beautifully with a tangy yogurt dip.

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: Tip the grated carrots and sliced shallots or onion into a colander set over the sink. Toss with 1 tsp sea salt and leave to wilt for 10 minutes.
2. Step 2: While the vegetables wilt, prepare the dip by combining the yogurt, lime pickle, and chopped mint. Chill until ready to serve.
3. Step 3: Once the vegetables have wilted, wrap them in a clean tea towel and squeeze out any excess water.
4. Step 4: Transfer the squeezed vegetables to a bowl. Add the coriander, turmeric, cumin seeds, chilli powder if using, and the beaten egg. Mix well.
5. Step 5: Add the cornflour and stir thoroughly until all the vegetables are evenly coated in a thick batter. Make sure the cornflour is fully incorporated.
6. Step 6: Fill a deep, wide pan no more than two-thirds full with sunflower oil and heat to 180°C (or test by dropping a cube of bread in; it should brown in about 20 seconds).
7. Step 7: Working in batches, carefully lower two spoonfuls of the pakora mixture into the hot oil, spacing them well apart. Fry for 2 minutes on one side, then turn and fry for another 1–2 minutes until golden and crisp.
8. Step 8: Use a slotted spoon to transfer the pakoras onto kitchen paper to drain excess oil. Serve hot with the chilled yogurt dip.

Tips & Variations

• For a gluten-free version, ensure your cornflour is certified gluten-free and omit the egg, adding a little water to bind instead.
• Try adding finely chopped green chilies or garam masala to the batter for extra heat and complexity.
• If you prefer a vegan option, substitute the egg with a flaxseed or chickpea flour binder and use dairy-free yogurt in the dip.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer to restore crispness, rather than microwaving, which can make them soggy. The yogurt dip is best served fresh but can be kept refrigerated for up to 2 days.

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 or a tablespoon of chickpea flour mixed with water to help bind the ingredients together.

What can I use instead of lime pickle in the dip?

If you don’t have lime pickle, you can substitute with mango chutney or a squeeze of fresh lime juice mixed with a little chili for a similar tangy flavor.

Carrot Pakoras with Lime Pickle Yogurt Dip Recipe

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4.6 from 110 reviews

Crispy and flavorful Carrot Pakoras are a delightful Indian-inspired snack made with coarsely grated carrots, shallots, and aromatic spices, coated in a light cornflour batter and deep-fried to golden perfection. Served hot with a tangy yogurt, lime pickle, and mint dip, these pakoras make a perfect appetizer or tea-time treat.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings (approximately 16 pakoras) 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Halal

Ingredients

Scale 1x2x3x

For the 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

For the Dip

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

Instructions

1. Prepare the vegetables: Tip the grated carrots and finely sliced shallots or onion into a colander set over the sink, then toss with 1 teaspoon of sea salt. Leave them 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, allowing the flavors to meld.
3. Remove excess water: After 10 minutes, wrap the wilted vegetable mixture in a clean tea towel and squeeze firmly to remove any excess water, ensuring the batter remains thick and adheres well.
4. Mix the pakora batter: Transfer the squeezed vegetables into a large bowl. Add the roughly chopped coriander, ground turmeric, cumin seeds, pinch of hot chilli powder if using, and the beaten egg. Mix thoroughly. Gradually add the cornflour, stirring continuously until all the vegetables are evenly coated in a thick, cohesive batter.
5. Heat the oil: Fill a deep, wide pan with sunflower oil no more than two-thirds full. Heat the oil to 180°C (350°F) or until a cube of bread dropped in browns within 20 seconds, indicating the correct temperature for frying.
6. Fry the pakoras: Working in batches to avoid overcrowding, carefully drop two spoonfuls of the pakora batter into the hot oil, spacing them well apart. Fry each batch for about 2 minutes on one side until golden and set, then flip and fry for an additional 1 to 2 minutes on the other side until crisp and evenly browned.
7. Drain and serve: Use a slotted spoon to transfer the fried pakoras onto kitchen paper to drain excess oil. Serve the pakoras hot alongside the chilled yogurt and lime pickle dip for a perfect combination of crispy texture and refreshing flavor.

Notes

• Ensure to squeeze out as much moisture from the vegetables as possible to achieve a crispy texture.
• Maintain the oil temperature around 180°C to avoid soggy or oily pakoras.
• Adjust the amount of chilli powder for desired heat level or omit for a milder flavor.
• Serve immediately after frying for the best crispiness.
• The dip can be prepared in advance and kept chilled for up to a day.

Keywords: Carrot pakoras, Indian snack, vegetable fritters, deep-fried carrots, yogurt dip, lime pickle, quick snack