Name: Golden Lettuce Carrot Pakoras
Prep time: PT-493458H51M53S
Cook time: 15 min
Total time: 50 min
Cuisine: Indian
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

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

Units Scale

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

Cook Mode Prevent your screen from going dark

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