Carrot Pakoda

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • Carrot 1/2 lb
  • 6 to 7 - Green chillies
  • Ginger 1/2 inch
  • Fresh coconut 2 tbsp (grated)
  • Jeera- 2 tsp
  • Sour Curd- 1 cup
  • Turmeric- 1 pinch
  • Cilantro- 8-10 stems
  • For Seasoning:
  • Oil 2 tsp
  • Mustard 1/4 tsp
  • Channa dal 1/4 tsp (optional)
  • Urad dal 1/4 tsp (optional)
  • Red Chillies- 2

How to Make Carrot Pakoda

  • Cut the carrot into medium pieces and pressure cook till they are soft & cool.
  • Roast the green chillies, ginger, and jeera with oil until you can smell their aroma.
  • Mix all the ingredients except curd and blend into a smooth paste.
  • Add sour curd to the paste and mix well. The consistency will be like a thick sauce.
  • Chill the bajji (the sauce above).
  • Heat oil in a small pan, add mustard, and allow to splutter.
  • Add both the dals and mix till they turn light red.
  • Add red chilli, mix, and remove from heat.
  • Add this seasoning to the chilled bajji before serving. Mix Well.
  • Garnish with a few cilantro leaves. This goes well with chapati and rice.
  • Making time: 15 min
  • Shelf life: Best Fresh