Sweetcorn and Carrot Pakoras
CARROT AND SWEETCORN PAKORAS
Based on a Waitrose recipe
These little spicy Indian style snacks are great served as a starter, or as part of a buffet or Indian meal. You can add more or less chillies / spices depending on the level of heat you like. Fry the pakoras ahead of time and keep them warm in the low oven.
Serves 4 as a side
2 corn on the cobs
2 carrots, coarsely grated
5 spring onions, finely sliced
1 red chilli, finely diced
Freshly ground black pepper
Large handful coriander, chopped
2 teaspoons garam masala
2 teaspoons cumin seeds
100g self-raising flour
Sunflower oil for shallow frying
To Serve: salad leaves, natural yoghurt, mango chutney
- Bring a large pan of water to the boil and simmer the corn cobs for 6-8 minutes. Cool and then slice off the kernels.
- Mix the corn kernels with the carrot, spring onions, chilli, spices, flour, coriander and pepper. Stir well, until it can be squeezed into balls, adding a little cold water if needed.
- Shape the mix into balls the size of a walnut, flattening slightly, and then heat a little oil in a large saucepan. Fry in small batches, turning halfway, until golden.
- Drain on kitchen paper before serving, scattered with more coriander leaves, mango chutney and natural yoghurt for dipping