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Golden Lettuce Carrot Pakoras bring together soft centres and crisp edges with every bite. The mix of spices and veg keeps things interesting.
Golden Lettuce Carrot Pakoras are crispy fritters filled with fresh vegetables and warm spices. They’re easy to make and come out golden every time.
Crispy Lettuce and Carrot Pakoras with Chickpea Flour
Why you will love and enjoy these Golden Lettuce Carrot Pakoras
- Crisp edges with soft, flavourful centres
- Uses simple pantry spices and fresh veg
- Easy to tweak with whatever you’ve got on hand
Golden Lettuce Carrot Pakoras
- Prep Time: 15
- Rest Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 12 to 15 depending on size 1x
- Category: Appetizer
- Method: Easy Frying
- Cuisine: Indian
Description
These pakoras come out crispy on the edges and soft in the middle, with little pops of spice and sweetness from the veg. They’re simple, a bit rustic, and honestly hard to stop eating straight from the pan.
Ingredients
- 1 cup chickpea flour
- 1 tsp ground coriander
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder
- 2 cloves garlic, crushed
- 3/4 cup water (plus a little extra if needed)
- 2 cups lettuce, finely chopped and well dried
- 1 large onion, thinly sliced
- 1 medium carrot, grated
- 5 to 6 stems fresh coriander, finely chopped
- 1 chili, finely chopped
- Oil for frying
Instructions
- In a large bowl, mix 1 cup chickpea flour, 1 tsp ground coriander, 1/2 tsp cumin, 1 tsp salt, 1/2 tsp ground turmeric, and 1/2 tsp chili powder. Give it a quick stir so the spices are evenly spread.
- Add the 2 crushed garlic cloves and pour in the 3/4 cup of water.
- Stir into a thick batter. If it feels too stiff, add a splash more water, just a tablespoon at a time. You’re looking for a scoopable batter, not runny.
- Toss in the 2 cups finely chopped lettuce, the sliced 1 large onion, the grated 1 medium carrot, the chopped fresh coriander, and the 1 chopped chili.
- Mix everything really well so the veggies are coated. It might feel like a lot of veg at first, but it softens as it sits.
- Let the batter rest for 20 minutes, as it helps the chickpea flour hydrate and the flavours settle.
- Heat oil in a deep pan over medium heat. Drop in a tiny bit of batter in the oil; it should sizzle and rise slowly, not burn right away.
- Scoop small portions of batter and gently drop into the hot oil.
- Don’t overcrowd the pan; only do 4 to 5 at a time.
- Fry for 4 to 5 minutes, turning occasionally, until golden brown and crisp on all sides.
- Lift out and drain on a paper towel.
- Sprinkle a tiny pinch of salt while they’re still hot if you like.
- Serve warm. They’re best fresh, slightly messy, and perfect with tea or a simple chutney.
Notes
Created, prepared, tried, and tested by Preshana
The first batch always disappears before the second hits the oil. Golden Lettuce Carrot Pakoras have that kind of pull.
Golden Lettuce Carrot Pakoras offer a satisfying mix of crisp edges and soft centres with just enough spice to keep things interesting. They’re easy to prepare, flexible with ingredients, and come together quickly, making them a go-to option when something warm and homemade is needed.
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I love bhajia’s! It’s nice to see them with other stuff instead of onions only. (:
Thanks so much Blogtastic. I will forward your note to Preshana