Carrot Pakora Recipe

Carrot Pakora Recipe with step by step pictures. Crispy carrot pakora makes a great snack for the evening.

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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.

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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

1. Take the raisins and soak that in hot water for 15 mins. Drain and set aside.
2. Take everything in a bowl  along with the raisins and mix well..
3. Add in some water and make into a smooth batter.
4. Drop a spoonful of batter in hot oil and fry till golden.
5. Drain and serve.

📖 Recipe

Pin

Carrot Pakora Recipe

Carrot Pakora Recipe with step by step pictures. Crispy carrot pakora makes a great snack for the evening.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Snacks

Cuisine Indian

Servings 3 servings

Ingredients

  

1x2x3x

• ▢ 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.

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Carrot Pakora Recipe Step by Step Pictures

 

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Take all your ingredients

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Start by soaking ur raisins in hot water

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Take flour in a bowl

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add all ingredients

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mix well

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add drained raisins too

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pour water

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make into a batter

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heat oil

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drop in the batter like pakoras

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fry till golden brown

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Drain it

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Serve with ketchup

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.