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 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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
