Carrot Pakoras Recipes

CARROT PAKORAS

Carrot pakoras image

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

Provided by Tom Kerridge

Categories Starter

Time 25m

Yield Makes 4 small or 8 large

Number Of Ingredients 12

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 chop if it's too chunky)
small handful of mint leaves, roughly chopped

Steps:

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.
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.
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.

Nutrition Facts : Calories 265 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.49 milligram of sodium

CRISPY VEGETABLE PAKORAS

Crispy Vegetable Pakoras image

These are very yummy, and if any of you have ever had Japanese tempura coated veggies, you'll love this recipe. It's similar, yet it is unique in it's taste. Serve with a chili sauce, mint yogurt sauce, or sweet and sour sauce. Try other vegetables for dipping, such as sweet potatoes, broccoli and asparagus.

Provided by veggigoddess

Categories Appetizers and Snacks Spicy

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup chickpea flour
½ teaspoon ground coriander
1 teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
½ teaspoon garam masala
2 cloves garlic, crushed
¾ cup water
1 quart oil for deep frying
½ head cauliflower florets
2 onions, sliced into rings

Steps:

Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.
Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.
Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).
Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.9 g, Fat 15.9 g, Fiber 2.6 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 406.4 mg, Sugar 4.3 g

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