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    Corn and carrot pakoras

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    Corn and carrot pakoras

    • Vegetarian
    • 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

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    This recipe first appeared in the Harvest section of Waitrose Food, July 2016 issue. Download the Waitose Food app for the full issue


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