What are the main ingredients in Indian Carrot Pakora Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Indian Carrot Pakora Bowl?

Calories: 610, Carbs: 95 grams, Fat: grams, Protein: 26.8 grams, Sugar: 31.8 grams, Salt: 1431 grams

How do I prepare Indian Carrot Pakora Bowl?

ROAST BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces and drained chickpeas on a roasting tray, coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). BOWLED OVER!: Dish up a hearty helping of roast butternut, cauliflower and crunchy chickpeas. Place the crispy carrot fritters alongside the veg and serve the fresh salad on the side. Spoon over the coconut raita and sprinkle over the remaining chopped coriander. Well done, Chef. TOSSED SALAD: In a bowl, toss the rinsed salad leaves, the sliced radish, the chopped peppers, seasoning, and olive oil. In a small bowl, combine the coconut yoghurt, the squeezed cucumber, ½ of the chopped coriander, and seasoning. CARROT FRITTERS: In a large mixing bowl, combine the grated carrot and fritter flour. Season well. Stir in cold water one tablespoon at a time until the batter comes together. You are looking for a batter with the texture of double cream. If it's too thick, add a little more water. ROAST VEG MEDLEY: In a bowl, combine the cauliflower pieces, the remaining NOMU rub (to taste), a drizzle of oil, and seasoning. When the butternut and chickpeas have 15-20 minutes to go, scatter over the cauliflower pieces and roast for the remaining time until the cauliflower is charred and the chickpeas are crispy and golden. FRIED FRITTERS: Place a deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop 1 tbsp of the batter per fritter, and gently lower it into the oil. Deep fry until cooked through and golden, 3-5 minutes (flipping halfway). Drain on paper towel.

What should be prepared from my kitchen to make Indian Carrot Pakora Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Indian Carrot Pakora Bowl

Name: Indian Carrot Pakora Bowl
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Pakora is an Indian street food similar to a fritter! We’ll ‘bowl you over’ with this dish of roasted veg, crispy carrot pakora, dollops of cucumber-packed raita, and a piquanté pepper & radish salad. Finished off with spiced chickpeas and fresh coriander.

Indian Carrot Pakora Bowl

with roasted butternut, cauliflower & raita

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Carrot
Cauliflower Florets
Chickpeas
Coconut Yoghurt
Cucumber
Fresh Coriander
Fritter Flour Mixture
NOMU Tandoori Rub
Piquanté Peppers
Radish
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROAST BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces and drained chickpeas on a roasting tray, coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
CARROT FRITTERS
In a large mixing bowl, combine the grated carrot and fritter flour. Season well. Stir in cold water one tablespoon at a time until the batter comes together. You are looking for a batter with the texture of double cream. If it's too thick, add a little more water.
ROAST VEG MEDLEY
In a bowl, combine the cauliflower pieces, the remaining NOMU rub (to taste), a drizzle of oil, and seasoning. When the butternut and chickpeas have 15-20 minutes to go, scatter over the cauliflower pieces and roast for the remaining time until the cauliflower is charred and the chickpeas are crispy and golden.
FRIED FRITTERS
Place a deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop 1 tbsp of the batter per fritter, and gently lower it into the oil. Deep fry until cooked through and golden, 3-5 minutes (flipping halfway). Drain on paper towel.
TOSSED SALAD
In a bowl, toss the rinsed salad leaves, the sliced radish, the chopped peppers, seasoning, and olive oil. In a small bowl, combine the coconut yoghurt, the squeezed cucumber, ½ of the chopped coriander, and seasoning.
BOWLED OVER!
Dish up a hearty helping of roast butternut, cauliflower and crunchy chickpeas. Place the crispy carrot fritters alongside the veg and serve the fresh salad on the side. Spoon over the coconut raita and sprinkle over the remaining chopped coriander. Well done, Chef.

Butternut Chunks - 100g
Chickpeas - 60g
NOMU Tandoori Rub - 10ml
Carrot - 120g
Fritter Flour Mixture - 112,5ml
Cauliflower Florets - 100g
Salad Leaves - 20g
Radish - 20g
Piquanté Peppers - 50g
Coconut Yoghurt - 50ml
Cucumber - 50g
Fresh Coriander - 4g

Download the Recipe

Serves 2

ROAST BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces and drained chickpeas on a roasting tray, coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
CARROT FRITTERS
In a large mixing bowl, combine the grated carrot and fritter flour. Season well. Stir in cold water one tablespoon at a time until the batter comes together. You are looking for a batter with the texture of double cream. If it's too thick, add a little more water.
ROAST VEG MEDLEY
In a bowl, combine the cauliflower pieces, the remaining NOMU rub (to taste), a drizzle of oil, and seasoning. When the butternut and chickpeas have 15-20 minutes to go, scatter over the cauliflower pieces and roast for the remaining time until the cauliflower is charred and the chickpeas are crispy and golden.
FRIED FRITTERS
Place a deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop 1 tbsp of the batter per fritter, and gently lower it into the oil. Deep fry until cooked through and golden, 3-5 minutes (flipping halfway). Drain on paper towel.
TOSSED SALAD
In a bowl, toss the rinsed salad leaves, the sliced radish, the chopped peppers, seasoning, and olive oil. In a small bowl, combine the coconut yoghurt, the squeezed cucumber, ½ of the chopped coriander, and seasoning.
BOWLED OVER!
Dish up a hearty helping of roast butternut, cauliflower and crunchy chickpeas. Place the crispy carrot fritters alongside the veg and serve the fresh salad on the side. Spoon over the coconut raita and sprinkle over the remaining chopped coriander. Well done, Chef.

Butternut Chunks - 200g
Chickpeas - 120g
NOMU Tandoori Rub - 20ml
Carrot - 240g
Fritter Flour Mixture - 225ml
Cauliflower Florets - 200g
Salad Leaves - 40g
Radish - 40g
Piquanté Peppers - 100g
Coconut Yoghurt - 100ml
Cucumber - 100g
Fresh Coriander - 8g

Download the Recipe

Serves 3

ROAST BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces and drained chickpeas on a roasting tray, coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
CARROT FRITTERS
In a large mixing bowl, combine the grated carrot and fritter flour. Season well. Stir in cold water one tablespoon at a time until the batter comes together. You are looking for a batter with the texture of double cream. If it's too thick, add a little more water.
ROAST VEG MEDLEY
In a bowl, combine the cauliflower pieces, the remaining NOMU rub (to taste), a drizzle of oil, and seasoning. When the butternut and chickpeas have 15-20 minutes to go, scatter over the cauliflower pieces and roast for the remaining time until the cauliflower is charred and the chickpeas are crispy and golden.
FRIED FRITTERS
Place a deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop 1 tbsp of the batter per fritter, and gently lower it into the oil. Deep fry until cooked through and golden, 3-5 minutes (flipping halfway). Drain on paper towel. You may have to do this step in batches.
TOSSED SALAD
In a bowl, toss the rinsed salad leaves, the sliced radish, the chopped peppers, seasoning, and olive oil. In a small bowl, combine the coconut yoghurt, the squeezed cucumber, ½ of the chopped coriander, and seasoning.
BOWLED OVER!
Dish up a hearty helping of roast butternut, cauliflower and crunchy chickpeas. Place the crispy carrot fritters alongside the veg and serve the fresh salad on the side. Spoon over the coconut raita and sprinkle over the remaining chopped coriander. Well done, Chef.

Butternut Chunks - 300g
Chickpeas - 180g
NOMU Tandoori Rub - 30ml
Carrot - 360g
Fritter Flour Mixture - 337,5ml
Cauliflower Florets - 300g
Salad Leaves - 60g
Radish - 60g
Piquanté Peppers - 150g
Coconut Yoghurt - 150ml
Cucumber - 150g
Fresh Coriander - 12g

Download the Recipe

Serves 4

ROAST BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces and drained chickpeas on a roasting tray, coat in oil, ½ the NOMU rub, and seasoning. Roast in the oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
CARROT FRITTERS
In a large mixing bowl, combine the grated carrot and fritter flour. Season well. Stir in cold water one tablespoon at a time until the batter comes together. You are looking for a batter with the texture of double cream. If it's too thick, add a little more water.
ROAST VEG MEDLEY
In a bowl, combine the cauliflower pieces, the remaining NOMU rub (to taste), a drizzle of oil, and seasoning. When the butternut and chickpeas have 15-20 minutes to go, scatter over the cauliflower pieces and roast for the remaining time until the cauliflower is charred and the chickpeas are crispy and golden.
FRIED FRITTERS
Place a deep pan over a medium-high heat and fill with 4-5cm of oil. When hot, scoop 1 tbsp of the batter per fritter, and gently lower it into the oil. Deep fry until cooked through and golden, 3-5 minutes (flipping halfway). Drain on paper towel. You may have to do this step in batches.
TOSSED SALAD
In a bowl, toss the rinsed salad leaves, the sliced radish, the chopped peppers, seasoning, and olive oil. In a small bowl, combine the coconut yoghurt, the squeezed cucumber, ½ of the chopped coriander, and seasoning.
BOWLED OVER!
Dish up a hearty helping of roast butternut, cauliflower and crunchy chickpeas. Place the crispy carrot fritters alongside the veg and serve the fresh salad on the side. Spoon over the coconut raita and sprinkle over the remaining chopped coriander. Well done, Chef.