Recipes | Carrot and Onion Pakora
Carrot and Onion Pakora
Golden, crispy, and packed with flavour, these Carrot & Onion Pakoras showcase the best of local produce. Sweet Ontario carrots and tender onions are combined with warming spices and chickpea flour, creating a snack or appetizer that’s irresistible. Served with a vibrant mint-cilantro-lime chutney, they’re perfect for sharing, entertaining, or enjoying anytime you want a taste of something fresh, simple, and utterly satisfying.
Ingredients
Servings
For the Pakora
- 1 Large Ontario Onion, Halved and Thinly Sliced Lengthwise (About 2 Cups)
- 2 Large Ontario Carrots, Peeled and Julienned (About 2 Cups)
- 1 Tbsp. Fresh Ginger, Finely Grated
- 2 Tbsp. Chopped Fresh Cilantro
- 1 1/2 Tsp. Ground Turmeric
- 1 1/2 Tsp. Ground Cumin
- 1 1/2 Tsp. Coriander
- 1 Tsp. Chili Flakes
- 2 Tsp. Salt
- 2 1/2 Cups Chickpea Flour
- 3-4 Tbsp. Ice Water
- For Frying Neutral Oil (Peanut, Canola, Sunflower)
For the Chutney
- 1 1/2 Cups Mint Leaves
- 1 1/2 Cups Cilantro Leaves
- 1/4 Cup Yogurt
- 2 Limes, Zest and Juice
- 2 Tsp. Honey
- 1/2 Tsp. Cumin
- 1/2 Tsp. Salt
Instructions
Step 1
In a large mixing bowl, combine the onion, carrots, ginger, cilantro, turmeric, cumin, coriander, chili flakes, and salt. Use your hands to gently massage the spices into the vegetables and squeeze lightly to release some of their natural moisture. Let the mixture rest for 10–15 minutes to draw out extra waterStep 2
In a food processor, combine the mint, cilantro, yogurt, lime zest and juice, honey, cumin, and salt. Blend until smooth and vibrant. Transfer to a bowl and refrigerate until ready to serve.Step 3
Add the chickpea flour and ice water to the vegetable mixture. Mix by hand until a thick, sticky batter forms, with vegetables evenly coated.Step 4
Pour oil into a deep skillet or saucepan to a depth of at least 2 inches. Heat to 350°F (175°C).Step 5
Scoop 2-3 tablespoons of batter, loosely form into patties, and gently drop into the hot oil. Fry for about 2-3 minutes, until golden and crispy. Transfer to a wire rack over a lined pan. Keep cooked pakoras warm in a low oven while frying the remaining.Step 6
Stack the pakoras on a platter and serve hot with the mint-cilantro-lime chutney on the side.
Notes: Avoid overcrowding the oil; fry 6-8 pakoras at a time to maintain temperature and crispiness.
Use fresh, local Ontario carrots and onions for maximum flavour and sweetness.
The chutney can be made ahead of time and stored in the fridge.
