Carrot Pakoras with Lime Pickle Yogurt Dip Recipe

Introduction

Carrot pakoras are crispy, flavorful Indian-style fritters perfect as a snack or appetizer. Made from grated carrots and fragrant spices, they pair beautifully with a tangy yogurt dip for a delightful bite every time.

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 chopped if 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 natural yogurt, lime pickle, and chopped mint leaves. 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. Transfer to a bowl along with the coriander, turmeric, cumin seeds, chilli powder if using, and the beaten egg. Mix well.
4. Step 4: Add the cornflour to the vegetable mixture and stir until all the vegetables are evenly coated in a thick batter. Make sure the cornflour is fully incorporated.
5. Step 5: 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 browns in about 20 seconds when dropped in.
6. Step 6: Working in batches, carefully lower in two spoonfuls of the pakora mixture at a time, leaving space between them. Fry for about 2 minutes on one side, then turn and fry for another 1–2 minutes until golden and crisp.
7. Step 7: Use a slotted spoon to transfer the pakoras to kitchen paper to drain excess oil. Serve hot with the chilled yogurt and pickle dip.

Tips & Variations

• For a vegan version, omit the egg and use a little gram flour (chickpea flour) instead of cornflour to bind the mixture.
• Add finely chopped green chillies for extra heat if desired.
• Serve with a variety of dips such as tamarind chutney or mango chutney for different flavor profiles.
• Ensure the oil is at the right temperature to avoid greasy pakoras; too cool and they absorb oil, too hot and they can burn.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or toaster oven to retain crispiness rather than microwaving, which can make them soggy. The yogurt dip is best served fresh, but can be kept in the fridge for up to 2 days separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make carrot pakoras without an egg?

Yes, you can omit the egg and use gram flour or chickpea flour as a binding agent for a vegan-friendly option.

What oil is best for deep-frying pakoras?

Sunflower oil or any neutral-flavored oil with a high smoke point works best for deep-frying pakoras to achieve a crispy texture without imparting strong flavors.

Carrot Pakoras with Lime Pickle Yogurt Dip Recipe

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★★★★★

4.9 from 142 reviews

Deliciously crispy carrot pakoras made with coarsely grated carrots, aromatic spices, and a light cornflour batter, deep-fried to golden perfection. Served with a refreshing yogurt, lime pickle, and mint dip, these pakoras make an irresistible snack or appetizer with a perfect balance of spice and tang.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4 as a snack 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian

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 too chunky)
• small handful of mint leaves, roughly chopped

Instructions

1. Wilt the vegetables: Tip the grated carrots and finely sliced shallots or onion into a colander set over a sink and toss with 1 tsp sea salt. Leave to wilt for 10 minutes to draw out excess moisture, ensuring crisp pakoras.
2. Prepare 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. Squeeze excess water: Once the vegetables have wilted, wrap them in a clean tea towel and squeeze firmly to remove any remaining moisture. This step is crucial to achieving a crispy texture.
4. Mix the batter: Transfer the squeezed vegetables to a mixing bowl. Add the chopped coriander, ground turmeric, cumin seeds, hot chilli powder (if using), and beaten egg. Mix thoroughly to combine all ingredients evenly. Then add the cornflour and stir until all the vegetables are evenly coated in a thick batter, ensuring the cornflour is fully incorporated.
5. Heat the oil: Fill a deep, wide pan up to two-thirds full with sunflower oil. Heat the oil to 180°C (350°F), or test by dropping a cube of bread into the oil; it should brown within 20 seconds, indicating the correct temperature for frying.
6. Fry the pakoras: Working in batches, carefully lower two spoonfuls of the pakora mixture into the hot oil, spacing them well apart to avoid sticking. Fry for 2 minutes on one side, then turn and fry for another 1 to 2 minutes until the pakoras are golden and crisp.
7. Drain and serve: Use a slotted spoon to transfer the fried pakoras onto kitchen paper to drain any excess oil. Serve hot alongside the prepared yogurt dip for a deliciously flavorful snack or appetizer.

Notes

• Ensure to squeeze out all excess water from the wilted vegetables to prevent soggy pakoras.
• Maintain the oil temperature at around 180°C for even frying and crispy texture.
• Fry pakoras in small batches to avoid overcrowding and ensure they cook evenly.
• The pinch of chilli powder is optional and can be adjusted according to your spice preference.
• Use fresh coriander and mint for the best flavor in both the pakoras and dip.

Keywords: carrot pakoras, Indian snack, deep-fried pakoras, vegetarian appetizer, yogurt dip, lime pickle dip, crispy pakoras