Carrot Pakoras

• carrot↗3 medium

  coarsely grated lengthwise

• shallot↗2

  or 1 onion, finely sliced

• coriander25g g

  coarsely chopped

• ground turmeric↗1 tsp tsp
• cumin seeds↗1 tsp tsp
• hot chilli powder↗pinch of

  (optional)

• egg↗1

  beaten

• cornstarch100g g
• sunflower oil↗

  for deep frying

• natural yogurt↗100g g
• lemon marinade2 tbsp tbsp

  (coarsely chopped if very large)

• mint leaves↗small handful of

  coarsely chopped

Step-by-step instructions

1. 1

   Transfer the carrot and shallot or onion to a colander placed over a bowl and toss with 1 tsp sea salt. Let them wilt for 10 minutes. Meanwhile, for the sauce, mix the yogurt, marinade and mint. Chill until ready to use.

2. 2

   When the vegetables have wilted, wrap them in a clean kitchen towel and squeeze out excess water. Transfer to a bowl together with coriander, spices and the egg and mix well. Add the corn starch and stir until all vegetables are evenly coated with a thick batter – ensure the starch is fully incorporated.

3. 3

   Pour oil into a deep, wide pan so it fills no more than two‑thirds of the pan and heat to 180 °C, or until a bread cube dropped in the oil browns in about 20 seconds. Working in batches, carefully drop two spoonfuls of the pakora mixture at a time, spacing them apart, and fry 2 minutes on one side, then another 1–2 minutes on the other side until golden and crisp. Transfer to paper towels with a slotted spoon to drain excess oil. Serve hot with the sauce.