Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Sides > Sweetcorn and Carrot Pakoras

Sweetcorn and Carrot Pakoras


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.

COOKS:  IN 6-8 minutes


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


Based on a Waitrose recipe

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