Carrot Pakoras with Lime Pickle Yogurt Dip Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
