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A selection of carrot pakoras

Carrot pakoras

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 small or 8 large

Forget food waste and use up bits of limp veg to make these sensational pakoras. Broccoli, cauliflower, green beans, courgettes and cabbage also work well

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal265
fat14g
saturates2g
carbs30g
sugars7g
fibre3g
protein4g
salt1.49g
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Ingredients

To serve

Method

  • 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.

Goes well with

Recipe from Good Food magazine, January 2021

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Overall rating

Rating: 4 out of 5.5 ratings

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