Carrot Pakoras with Lime Pickle Mint Yogurt Dip Recipe

Introduction

Carrot pakoras are crispy, spiced fritters perfect for a flavorful snack or appetizer. These golden bites combine fresh vegetables with aromatic spices, served alongside a tangy yogurt dip for a delightful contrast.

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: Place the grated carrots and sliced shallots or onion in a colander over the sink. Toss them with 1 tsp of sea salt and leave to wilt for 10 minutes.
2. Step 2: Meanwhile, prepare the dip by combining natural yogurt, lime pickle, and chopped mint leaves in a bowl. Chill until ready to serve.
3. Step 3: Once the vegetables have wilted, wrap them in a clean tea towel and squeeze out any excess water. Transfer to a mixing bowl.
4. Step 4: Add the coriander, ground turmeric, cumin seeds, hot chilli powder (if using), and beaten egg to the vegetables. Mix well.
5. Step 5: Stir in the cornflour until the mixture is coated evenly in a thick batter.
6. Step 6: Heat sunflower oil in a deep, wide pan until it reaches 180°C, or until a cube of bread browns in 20 seconds.
7. Step 7: Working in batches, carefully drop two spoonfuls of the pakora batter into the hot oil, spacing them apart. Fry for 2 minutes on one side, then turn and fry for 1–2 minutes more until golden and crisp.
8. Step 8: Remove the pakoras with a slotted spoon and drain on kitchen paper. Serve hot with the prepared yogurt dip.

Tips & Variations

• For a vegan version, substitute the egg with a flaxseed or chickpea flour binder.
• Add a handful of fresh spinach or grated zucchini for extra veggies.
• Adjust the chilli powder to your preferred spice level or omit it for a milder taste.
• If you don’t have lime pickle, try mango chutney as a tangy alternative in the dip.

Storage

Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to keep them crispy. The yogurt dip is best served fresh but can be kept chilled for up to 24 hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these pakoras instead of frying?

Baking is possible but will result in a different texture—less crispy and oily than traditional frying. To bake, place spoonfuls on a lined baking sheet and cook at 200°C for 15–20 minutes, turning halfway through.

What can I use instead of cornflour?

You can substitute cornflour with rice flour or chickpea flour, both of which help create a crispy coating and bind the mixture well.

Carrot Pakoras with Lime Pickle Mint Yogurt Dip Recipe

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★★★★★

4.6 from 141 reviews

• Author: Hailey
• Total Time: 30 minutes
• Yield: Approximately 12 pakoras 1x
• Diet: Halal

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Description

Deliciously crispy carrot pakoras are a flavorful Indian-inspired snack made from grated carrots, shallots, and aromatic spices, coated in a light cornflour batter and deep-fried to golden perfection. Served with a refreshing yogurt, lime pickle, and mint dip, these pakoras make a perfect appetizer or teatime treat.

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Ingredients

Scale 1x2x3x

For the 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

For the Dip

• 100g natural yogurt
• 2 tbsp lime pickle (roughly chopped if too chunky)
• Small handful of mint leaves, roughly chopped

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Instructions

1. Wilt the Vegetables: Tip the grated carrots and finely sliced shallots or onion into a colander set over the sink. Toss them with 1 tsp sea salt and leave to wilt for 10 minutes. This step helps release excess moisture and soften the vegetables.
2. Prepare the Dip: While the vegetables are wilting, combine the natural yogurt, lime pickle, and chopped mint leaves in a bowl. Mix well and chill in the refrigerator until ready to serve, allowing the flavors to meld.
3. Squeeze Out Excess Water: Once the vegetables have wilted, wrap them in a clean tea towel and squeeze out as much water as possible. This is crucial to ensure a crispy batter coating.
4. Make the Pakora Batter: Transfer the squeezed vegetables to a bowl. Add the chopped coriander, ground turmeric, cumin seeds, hot chilli powder if using, and the beaten egg. Mix well to combine.
5. Add Cornflour: Gradually stir in the cornflour until the vegetables are evenly coated with a thick batter. Make sure there are no dry pockets of cornflour for the best texture.
6. Heat the Oil: Pour sunflower oil into a deep, wide pan filling no more than two-thirds full. Heat the oil to 180°C (350°F), or test by dropping a cube of bread in; it should brown within 20 seconds.
7. Fry the Pakoras: Working in batches, carefully drop two spoonfuls of the pakora batter into the hot oil, ensuring they are well spaced. Fry for 2 minutes on one side, then flip and cook for an additional 1–2 minutes until golden and crisp.
8. Drain and Serve: Using a slotted spoon, transfer the fried pakoras to kitchen paper to drain excess oil. Serve the pakoras hot alongside the chilled yogurt and lime pickle dip.

Notes

• Ensure to squeeze out excess water from the vegetables to avoid soggy pakoras.
• The egg in the batter helps bind the ingredients, but you can substitute with a flax egg for a vegetarian option.
• Adjust the amount of chilli powder based on your spice preference or omit entirely for a milder version.
• Use sunflower or another neutral oil with a high smoke point for frying to achieve the best crispiness.
• Serve pakoras immediately for optimal texture and flavor; they can be reheated briefly in an oven if needed.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian

Keywords: Carrot pakoras, Indian snack, vegetable fritters, deep-fried, vegetarian appetizer, spicy pakoras, yogurt dip