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