Pea and carrot pakoras

Name: Pea and carrot pakoras
Prep time: 25 min
Total time: 25 min
Cuisine: Indian
Ingredients: 150 g/5½ oz frozen peas, defrosted; 4 spring onions (scallions), finely sliced; 2 medium carrots, coarsely grated; small bunch coriander (cilantro), chopped; 1 tsp black mustard seeds; 1 red or green chilli, deseeded and finely chopped; 1 red or green chilli, deseeded and finely chopped; 50 g/1¾ oz self-raising flour; 1 tsp flaked sea salt; 2 tsp garam masala; 50 g/1¾ oz gram (chickpea) flour; 1 tsp mint sauce; mango chutney; sunflower oil, for deep frying; 4 tbsp natural (plain) yoghurt

Preparation info

Difficulty
Easy
Ready in
25 min

Appears in

The Flexible Vegetarian

By Jo Pratt

Published 2017

About

These spicy little balls are great as a pre-dinner nibble, or a side dish to an Indian meal. You can swap the veg depending on what you have in: sweet potato, squash, swede or celeriac work well instead of carrot. And you can use sweetcorn instead of peas. Serve with the Spicy Roast Cauliflower.

Ingredients

2 medium carrots, coarsely grated
150 g/5½ oz frozen peas, defrosted
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Asia
India
Side dish
Dinner
Vegetarian

Method

Put the grated carrot, peas, spring onion, chilli, coriander, mustard seeds, garam masala, both flours, salt and 2 tablespoons of water in a bowl. Mix well until it can be squished into balls. Add more water, a little at a time, if need be.

Heat around 2½cm/1 inch of sunflower oil in a saucepan. When the oil starts to shimmer, or when you drop a small piece of the mixture into the pan a