Carrot Pakora Recipe with step by step pictures. Crispy carrot pakora makes a great snack for the evening.
Carrot Pakora Recipe
These pakoras turned out so crispy on the outside, but fluffy in the middle. The cool thing is you get small surprise of sweetness when you bite into it here and there, which was quite good. I loved it and my family too. Hope you will love it too and let me know what you think.
About Carrot Pakora Recipe
A spiced fritter with Indian origins is called a pakora. In South Asia and the UK, street vendors sell them and serve them in dining establishments. It consists of objects, frequently vegetables like potatoes and onions, that are deep-fried after being covered in seasoned gramme flour batter.
In order to make pakoras, ingredients, typically vegetables, are covered in a spiced batter and deep-fried. Onion, chicken, arbi root and leaves, eggplant, potato, chilli pepper, spinach, paneer, cauliflower, mint, plantain, or baby corn are common ingredients in pakora varieties.
Similar Recipes,
Ingredients for Carrot Pakora Recipe
- Carrot - 1 large grated
- Raisins - 1 tblspn
- All Purpose Flour / Maida - 1 cup
- Corn Flour - 2 tblspn
- Baking powder - 1 tsp
- Onion - 1 chopped finely
- Green Chilli - 1 chopped finely
- Ginger Garlic Paste - 1 tsp
- Curry leaves - 1 spring
- Salt to taste
Carrot :
Depending on the colour, size, and region of cultivation, this well- liked and adaptable vegetable may have a slightly different flavour. Carrots have a slightly sweet flavour from the sugar in them, but they can also have an earthy or bitter flavour.
Raisins :
Raisins are dried grapes. These are grown in many parts of the world and can be eaten raw or cooked, baked, or brewed.
All Purpose Flour / Maida :
All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To manufacture all-purpose flour, a blend of hard wheat (which has more gluten) and soft wheat is crushed together.
How to Make Carrot Pakora Recipe
- Take the raisins and soak that in hot water for 15 mins. Drain and set aside.
- Take everything in a bowl along with the raisins and mix well..
- Add in some water and make into a smooth batter.
- Drop a spoonful of batter in hot oil and fry till golden.
- Drain and serve.
📖 Recipe

Carrot Pakora Recipe
Ingredients
- Carrot - 1 large grated
- Raisins - 1 tblspn
- All Purpose Flour / Maida - 1 cup
- Corn starch - 2 tblspn
- Baking powder - 1 tsp
- Onion - 1 chopped finely
- Green Chilli - 1 chopped finely
- Ginger Garlic Paste - 1 tsp
- Curry leaves - 1 spring
- Salt to taste
Instructions
- Take the raisins and soak that in hot water for 15 mins. Drain and set aside.
- Take everything in a bowl along with the raisins and mix well..
- Add in some water and make into a smooth batter.
- Drop a spoonful of batter in hot oil and fry till golden.
- Drain and serve.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Carrot Pakora Recipe Step by Step Pictures
![]() |
Take all your ingredients |
Frequently Asked Questions
Who invented pakoras?
According to Monish, Kundan Lal created the chicken pakora in Peshawar in the 1930s. He had the idea to batter-fry a chicken that had been marinated in tandoori chicken spices and serve it as a chicken pakora because his Peshawar restaurant's menu lacked any fried snacks.
Why is pakora called pakora?
The word "pakvavata," which roughly translates to "a small cooked lump," is where the name originates from. The spicy pakora may not have the most poetic name, but don't let that fool you—it is mouthwatering, flavorful, and wildly popular.
Meena
wow what innovative recipe aarthi
i saw new magic mingle but didnt get anything in head to do it. looks so delicious lovely
Kaveri Venkatesh
This is definitely a very innovative recipe...totally yummy
Harini-Jaya Rupanagudi
perfect for a rainy day!
Princy Vinoth
wow interesting pakodas 🙂
Federica Simoni
splendida questa ricetta!!complimenti!!baci!
Hema
Very interesting recipe, raisins in pakodas..
Chef Mireille
love the combination of flavors in this one
Mireille
http://gourmetglobal.blogspot.com
Kalpana Sareesh
wonderful n so uique pakoras.. yumm
Sensible Vegetarian
Looks superb, lovely combo.
PriyaVaasu
hot n Sweet Pakora's , Mouth-watering!!!
SJP
Wow Aarthi. This is great.. Just trying it .. and the first batch came out very delicious.. 🙂 Yours is easy to make, and the stage by stage pictures helps us to get the real feel of it.. Thanks.. Keep posting.. 🙂 I am a big fan of your recipes..
Anonymous
hi aarthi, can we skip this baking powder? or what is the substitute for it?
Aarthi
@Anonymousu can use baking soda.