Carrot & Parsnip Pakoras

An onion bhaji with a twist!
Serve this great starter at your dinner party!

Makes: approx 30 pakoras 3” in diameter

Prep/Cooking Time: approx 15-20 minutes

Ingredients:

2 medium carrots, peeled & finely chopped

1 medium parsnip (or white radish aka mooli), peeled & finely chopped

2-3 green or red chillies chopped

2 medium onions finely sliced

Handful chopped coriander

½ level tsp salt

1½ tsp haldi (turmeric powder)

2 tsp dhaniya (ground coriander powder)

½ tsp chilli powder

200g gram flour (plain flour will do but tends to be greasier)

1 glass water

Oil for deep frying

Preparation:

1. Ensure the carrots and parsnips are finely chopped. If you have a V-Slicer type gadget, that works best.  Otherwise, your Pakoras will require more frying time to ensure they are cooked thoroughly.

2. Combine all ingredients (apart from oil) and mix thoroughly. 

3. Heat oil in a wok or pan over low-moderate heat. 

4. Test your mixture:

If using your hand, pick up a small ball of mixture and flatten between thumb and forefingers.   Lower the dumpling gently into a pan of moderately heated oil. Alternatively, use a tablespoon to drop mixture into the oil.

 

(Ensure the oil isn’t too hot, else the Pakoras will brown too quickly and remain raw on the inside.)

If the Pakora comes apart in the oil, the mixture is too runny - add a little more flour and mix again.  If the dumpling keeps its shape, fry for 4-6 minutes, turning it frequently. 

5. Remove from oil and place on kitchen towel to allow excess oil to be soaked up.  Once cool, try it and if required, add salt, more spices or fresh chillies according to your taste. If it tastes great, keep frying!

6. Fry the rest of the Pakoras, making use of all the space available in the oil.

Fry each side for approximately 3-4 minutes until golden brown and crispy.

7. Remove from wok/pan onto a dish with kitchen towel to soak up excess oil.

Enjoy your Pakoras on their own or with a dip.  We had them with Hara Chutney (green chutney) – see under dips/sauces for recipe.

Remember if it’s too spicy for you – dip them into some plain yoghurt when eating and then reduce the amount of chilli next time you try this recipe.