Corn and carrot pakoras

  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 4 as a side


2 corn on the cob
2 carrots, coarsely grated
5 salad onions, finely sliced 
1 green chilli, finely sliced
big handful coriander leaves, chopped, plus a few extra to serve
2 tsp garam masala
2 tsp whole cumin seed
100g self-raising flour
1½ tsp salt
sunflower oil, for frying


1. Simmer the sweetcorn in boiling water for 6 minutes. Remove, cool a little, then slice off the kernels and mix with the carrot, salad onion, chilli, coriander, spices, flour and salt, plus a good grind of black pepper. Stir together until it can be squidged into balls (add 4-5 tsp water if it’s dry).

2. Heat 2cm oil in a heavy-based saucepan until a small piece of the mixture sizzles energetically. Using your hands, press the mixture into balls the size of a large walnut. Fry, in small batches, over a medium heat for 2-3 minutes, turning halfway, until golden. Drain on kitchen paper before serving scattered with more coriander leaves, and mango chutney and yogurt for dipping, if liked. LH