Indian pakoras are delicious fried fritters often served as a snack along with tea. Generally, they are made using a variety of vegetables but they can also be made using paneer (Indian cheese) or even chicken. Pakoras are enjoyed throughout India and have even become popular around the globe.

This recipe adds an interesting twist to the traditional pakoras many of you may be familiar with. The use of shredded carrots adds a unique texture and crunch to these fun and tasty pakoras!


CARROT PAKORAS

Ingredients:

½ lb of carrots, peeled and shredded (a food processor makes this easy)
1 cup of besan (gram flour or chickpea flour), as needed
2 tbsp rice flour
salt and pepper, to taste
¼ tsp turmeric
½ tsp ground cumin powder
½ tsp red chili powder, to taste
1-2 small green Thai Chilies, finely chopped (to taste)
lots of finely chopped cilantro leaves
oil for deep frying, vegetable or canola

METHOD:

In a large deep skillet on medium high, add enough oil to shallow fry the pakoras.

In a large mixing bowl, combine the shredded carrots with the cilantro. Add the salt, pepper, ground cumin, red chili powder, turmeric and green chilies. Next, add the rice flour and about half of the besan. Mix well and slowly add enough water until the mixture comes together and holds. Do not add too much water, but just enough so that you are able to drop spoonfuls into the hot oil. Now add about a tbsp of the hot oil to the batter and mix well.

The oil should be ready, carefully add spoonfuls of the carrot mixture into the hot oil. Reduce the heat to medium and fry the pakoras on both sides until golden. Drain well on an absorbent paper towel and serve hot with your favorite sauces and chutneys.


VARIATIONS:

You can try this recipe using zucchini; simply slice the zucchini into thin julienne strips (a mandolin works great) or you could use this recipe with potatoes. Simply, peel and grate the potatoes into thin strips (you could also save time by buying ready to use shredded uncooked hash brown potatoes!). Feel free to add some freshly chopped spinach or fresh fenugreek leaves.

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CILANTRO CHUTNEY

Yields 1 cup

Ingredients:

2 cups freshly packed cilantro leaves
2-3 small Thai green chilies, roughly chopped
2 large garlic cloves, roughly chopped
1 inch piece of ginger, peeled and roughly chopped
juice of ½ a lime
water (if needed)
salt to taste

METHOD:

In a blender, blend all of the ingredients until smooth. You may need to add a little water to help the blending process. Refrigerate and use immediately. The chutney will last for 3-4 days in the refrigerator.


VARIATIONS:

You can substitute mint leaves for the cilantro leaves or use a combination of both mint and cilantro. For a slightly tart taste, add a few pieces of green apple for a refreshing twist.