- Preparation and cooking time
- Makes 4 small or 8 large
- STEP 1
Tip the carrots and shallots or onion into a colander set over a sink, and toss with 1 tsp sea salt. Leave to wilt for 10 mins. Meanwhile, for the dip, combine the yogurt, pickle and mint. Chill until ready to use.
- STEP 2
When the vegetables have wilted, wrap in a clean tea towel and squeeze out any excess water. Tip into a bowl along with the coriander, spices and egg, and mix well. Add the cornflour and stir until all the veg is evenly coated in thick batter – it’s important that all the cornflour is mixed in properly.
- STEP 3
Fill a deep, wide pan no more than two-thirds full of oil and heat to 180C, or until a cube of bread dropped in browns in 20 seconds. Working in batches, carefully lower in two spoonfuls of the pakora mix at a time, well spaced apart, and fry for 2 mins on one side, then 1-2 mins more on the other side until golden and crisp. Transfer to kitchen paper using a slotted spoon to drain. Serve hot with the dip.