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Vegetable Pakoras With Carrot and Onion Raita

Updated on June 22, 2018
Gabriel Wilson profile image

Gabriel loves to cook all kinds of foods, from baking to a full roast dinner.

Vegetable Pakoras
Vegetable Pakoras | Source

I always have cooked potatoes in my fridge as a result of loving homemade chips however I also love homemade pakoras. I have my own little twist on how I make my pakoras and I've shared it with you.

This recipe is tried and tested and always works a treat. Resulting in golden brown pakoras with a crisp outer layer and an indulgent softer centre. I like to add plenty of herbs and spices but for me the key to the perfect mix is not too much water. You are not making a pancake mix. The mix should be sticky not wet. If the mix is too wet you will end up with a potato and pea pancake so be bold and hold off on the water.

The other thing I like to do is use cooked potatoes. I find this makes the centre softer and I don't have to fry them for too long, getting a more golden colour rather than a brown looking pakora.

There's no rule book when cooking but I always suggest follow the recipe exactly for the first time to get the basics right. When you have successfully achieved that by all means make your own signature pakoras.

Pakoras are a great way to use up left over vegetables. Broccoli takes on a whole different meaning when cooked in this way. Cauliflower and courgettes are not my favourite vegetables but used in a pakora recipe they shine. Another bonus is these tasty bites are perfect for vegetarians so a great all rounder: a starter, a snack, a light lunch or a late supper.

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: 4 (4 pakoras per person)

Make and Rate

5 stars from 1 rating of Vegetable Pakoras With Carrot and Onion Raita

Ingredients

  • 250 grams gram flour, made from chickpeas
  • 50 grams self raising flour
  • 1/2 tsp red chilli powder
  • 1/2 tsp grated ginger
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 300 grams whole potatoes, peeled and cooked (boiled)
  • 300 grams onions, finely chopped
  • 3 spring onions, trimmed and finely chopped
  • 100 grams frozen peas, thawed
  • 1 tsp red chilli flakes, optional
  • handful fresh coriander leaves, finely chopped
  • 1 tsp salt
  • 1 tbs lemon juice
  • water
  • sunflower oil, to fry

FIG 1

Pakora Mix Before Adding Water
Pakora Mix Before Adding Water | Source

Instructions

  1. Cut the cooked boiled potatoes into small cube like pieces. Leave to one side.
  2. Place all the remaining ingredients except the water and the sunflower oil into a large deep bottomed bowl. Mix throughly to ensure and even mixture. Add the cooked potatoes and gently mix as in fig 1.
  3. Little by little add some water. Do not add too much. You want the water to make the mix sticky not wet. Like a binder rather than a wet batter as in fig 2.
  4. Heat your oil. I like to use a deep fat fryer as the temperature is controlled. If you don't have one, use a deep bottomed pan and check the oil temperature: a cube of bread sizzles when the oil has reached the correct temperature.
  5. Carefully lower tablespoons of the sticky mix into the hot oil as in fig 3. You can use a second spoon to gently ease the mix of the first spoon if you need to. Fry for 2 to 3 minutes to get a deep golden colour and a crisp outer layer. The centre will be soft.
  6. Remove the pakoras with a slotted spoon and drain on some kitchen paper as in fig 4.
  7. Serve the pakoras warm with the chilled carrot and onion raita on the side. Deliciously easy.

Fig 2

Pakora Mix With Added Water
Pakora Mix With Added Water | Source

Fig 3

Lower Tablespoons on The Mix into The Hot Oil
Lower Tablespoons on The Mix into The Hot Oil | Source

Optional Heat: Sprinkle Over Chopped Green Chillies

Fig 4

Golden Crisp Pakoras
Golden Crisp Pakoras | Source

I usually make cucumber raita to accompany my pakoras but on this occasion I didn't have a cucumber so I rummaged around in my fridge and still couldn't find anything suitable. Raiding my daughter's pet bunny's food box resulted in a carrot raita instead. The result was a sweet refreshing raita that really complimented the potato and pea pakoras. Thanks Skipper :) (that's the bunnies name not my daughter's.

I used small carrots as I find them much sweeter and so does Skipper so I will suggest you do the same. If you don't have a readily available supply of small fresh carrots I would suggest adding some dried sultanas to your raita mix to add a natural sweetness.

The raita can be made the day before and stored in the fridge till ready to serve. Serve chilled on the side to add dept and texture to your pakora dish. Enjoy :)

Carrot and Onion Raita
Carrot and Onion Raita | Source

Carrot and Onion Raita

Ingredients:

  • 3 small carrots, peeled and grated
  • 1 small white onion, peeled and finely sliced
  • 1/2 tsp grated ginger
  • 1 tsp of fresh lemon juice
  • handful freshly chopped coriander
  • 200 ml of natural yogurt
  • pinch of salt

Method:

  1. Put all the ingredients into a medium size bowl and mix throughly together.
  2. Cover with cling film and refrigerate for at least an hour before using.
  3. Serve chilled on the side with the hot vegetable pakoras. This raita also works well as a dip with popadoms.


Have you ever made pakoras?

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© 2018 Gabriel Wilson

Comments

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    • Gabriel Wilson profile imageAUTHOR

      Gabriel Wilson 

      12 months ago from Madeira, Portugal

      Thanks Peggy. Hope you try and enjoy :)

    • Gabriel Wilson profile imageAUTHOR

      Gabriel Wilson 

      12 months ago from Madeira, Portugal

      Yeah I know Liz, that's been my go to recipe for years for left over potatoes :)

    • Gabriel Wilson profile imageAUTHOR

      Gabriel Wilson 

      12 months ago from Madeira, Portugal

      They are tasty, just realised I didn't upload a pic of the batter so will do that :) hope you think so too.

    • Peggy W profile image

      Peggy Woods 

      12 months ago from Houston, Texas

      I did not know what pakoras were prior to reading this. They sound good. Thanks for the education as well as your recipes.

    • Eurofile profile image

      Liz Westwood 

      12 months ago from UK

      This is a great recipe. Certainly makes a change from using up potatoes in potato salad.

    • Ericdierker profile image

      Eric Dierker 

      12 months ago from Spring Valley, CA. U.S.A.

      Very cool. On the menu.

    • Gabriel Wilson profile imageAUTHOR

      Gabriel Wilson 

      12 months ago from Madeira, Portugal

      That sounds good. My sister who works and lives in India has given mine approval. Always good to have a little helper :)

    • dredcuan profile image

      Dred Cuan 

      12 months ago from California

      I did pakoras before, but I sliced potatoes like chips. Actually, a bit thicker than chips. It just came out really nice. My Indian friend, who happened to be my co-worker at the kitchen, taught me how to made one.

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