These carrot pakoras are an ideal way to use up any leftover carrots in your fridge. They are a delicious snack which are mildly spicy and have a hint of sweetness. Pakoras are an ideal side when having a family feast. They will keep for up to 4 days in the fridge, so also make an ideal afternoon snack.

Ready in: 30 minutes

Makes: 8 small pakoras

Ingredients

3 medium carrots, grated
2 small onions, finely sliced
100g cornflour
25g coriander, roughly chopped
An egg, beaten
1 tsp ground turmeric
1 tsp cumin seeds
Sunflower oil
A pinch of chilli powder (optional)
Sea salt

Method

1. Place the carrots and onion into a colander and toss with some sea salt, then leave to wilt for around 10 minutes.

2. Once the vegetables have wilted, transfer them into a clean tea towel and squeeze out the excess water.

3. Tip into a mixing bowl, add the coriander, egg, turmeric, and cumin seeds and mix well. Next, add the cornflour and stir until the mixture is evenly coated.

4. Fill a deep saucepan no more than two-thirds full with sunflower oil and heat to 180C. Work in batches to carefully lower in 2 or 3 spoonfuls of the pakora mixture into the oil. Fry for 2 minutes on each side, by which time they should be crisp and golden. Once cooked, transfer onto kitchen paper to drain slightly before serving.

5. Serve immediately whilst warm with an optional chilli dip or leave to cool and store in the fridge.

 

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