Carrot Pakoras with Lime Pickle Yogurt Dip Recipe

Introduction

Carrot pakoras are crispy, golden fritters bursting with warm spices and fresh herbs. These delicious snacks are perfect for sharing, served alongside a tangy yogurt and lime pickle dip that brightens every bite.

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: Combine the grated carrots and finely sliced shallots or onion in a colander over the sink. Toss with 1 tsp sea salt and leave to wilt for 10 minutes.
2. Step 2: While the vegetables are wilting, mix the natural yogurt, lime pickle, and chopped mint in a bowl. Chill this dip until ready to serve.
3. Step 3: After wilting, wrap the vegetables in a clean tea towel and squeeze out any excess water.
4. Step 4: Transfer the drained vegetables to a bowl. Add the chopped coriander, ground turmeric, cumin seeds, chilli powder (if using), beaten egg, and cornflour. Stir well until the cornflour is fully incorporated and the mixture forms a thick batter coating all the vegetables.
5. Step 5: Heat sunflower oil in a deep, wide pan to 180°C (test by dropping a cube of bread in; it should brown in about 20 seconds). Do not fill the pan more than two-thirds full of oil.
6. Step 6: Working in batches, carefully drop two spoonfuls of the pakora batter into the hot oil, spacing them well apart.
7. Step 7: Fry the pakoras 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 and lime pickle dip.

Tips & Variations

• For extra crunch, soak the carrots and shallots with salt and squeeze well to remove moisture before mixing with cornflour.
• Substitute sunflower oil with vegetable or peanut oil for frying if preferred.
• To make it vegan, omit the egg and use chickpea flour with water to bind the pakora mixture instead of cornflour.
• Add a pinch of garam masala or fresh green chili to the batter for extra warmth and heat.

Storage

Carrot pakoras are best enjoyed fresh and hot, but you can store cooled pakoras in an airtight container in the refrigerator for up to 2 days. Reheat them in a hot oven or air fryer for a few minutes to regain crispness. The yogurt dip should be kept chilled and consumed within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pakora batter in advance?

It’s best to prepare and fry pakoras immediately after mixing the batter to ensure they remain crispy. The batter can thicken if left to sit too long, affecting the texture.

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 lemon juice mixed with a little chopped green chili to maintain tanginess and texture.

Carrot Pakoras with Lime Pickle Yogurt Dip Recipe

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Crispy and flavorful carrot pakoras are a delightful Indian-inspired snack made with coarsely grated carrots, shallots, and a fragrant blend of spices, coated in a cornflour batter and deep-fried to golden perfection. Served with a tangy yogurt and lime pickle dip infused with fresh mint, these pakoras are perfect as a savory appetizer or tea-time treat.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 12–15 pakoras 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Halal

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 chunky)
• Small handful of mint leaves, roughly chopped

Instructions

1. Wilt the vegetables: Place the grated carrots and finely sliced shallots or onion into a colander set over the sink. Toss with 1 teaspoon of sea salt and leave to wilt for 10 minutes to draw out excess moisture.
2. Prepare the dip: While the vegetables are wilting, mix the natural yogurt, lime pickle, and roughly chopped mint leaves in a bowl. Chill the dip until ready to serve to allow flavors to meld.
3. Squeeze out excess water: Wrap the wilted vegetables in a clean tea towel and squeeze firmly to remove any remaining water, which is crucial for achieving a crisp pakora texture.
4. Make the pakora batter: Transfer the drained vegetables to a mixing bowl. Add the chopped coriander, ground turmeric, cumin seeds, hot chilli powder if using, and beaten egg. Mix well to combine.
5. Add cornflour: Gradually stir the cornflour into the vegetable mixture until the batter coats all the vegetables evenly and becomes thick. Make sure the cornflour is fully incorporated for the best binding.
6. Heat the oil: Pour sunflower oil into a deep, wide pan, filling it no more than two-thirds full. Heat the oil to 180°C (350°F), or test by dropping a cube of bread in and timing it to brown in around 20 seconds.
7. Fry the pakoras: Working in batches to avoid overcrowding, carefully lower two spoonfuls of the pakora batter well spaced apart into the hot oil. Fry for 2 minutes on one side, then flip and cook for another 1-2 minutes until golden and crisp.
8. Drain and serve: Remove the fried pakoras using a slotted spoon and place on kitchen paper to drain excess oil. Serve the pakoras hot with the chilled yogurt and lime pickle dip.

Notes

• Removing excess water from the vegetables is key to crispy pakoras.
• Adjust the amount of chilli powder to your spice preference or omit for a milder snack.
• Ensure the oil is at the right temperature before frying to prevent greasy pakoras.
• Serve immediately for the best texture, as pakoras tend to soften if left to sit.
• The dip can be prepared ahead and refrigerated for convenience.

Keywords: carrot pakoras, Indian snack, deep fried pakoras, vegetable pakora recipe, spicy snacks, yogurt dip, lime pickle dip