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
Indian Carrot Pakora Bowl
with roasted butternut, cauliflower & raita
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Indian Carrot Pakora Bowl?
The preparation time for Indian Carrot Pakora Bowl with roasted butternut, cauliflower & raita is between 20 and 35 minutes.
What is the total time required to make Indian Carrot Pakora Bowl with roasted butternut, cauliflower & raita?
The total time required to make Indian Carrot Pakora Bowl with roasted butternut, cauliflower & raita is between 40 and 55 minutes.
How many servings does Indian Carrot Pakora Bowl provide?
4 servings
What are the main ingredients in Indian Carrot Pakora Bowl?
Butternut Chunks, Carrot, Cauliflower Florets, Chickpeas, Coconut Yoghurt, Cucumber, Fresh Coriander, Fritter Flour Mixture, NOMU Tandoori Rub, Piquanté Peppers, Radish, Salad Leaves
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?
Butternut Chunks, Carrot, Cauliflower Florets, Chickpeas, Coconut Yoghurt, Cucumber, Fresh Coriander, Fritter Flour Mixture, NOMU Tandoori Rub, Piquanté Peppers, Radish, Salad Leaves
How many calories does Indian Carrot Pakora Bowl have?
610 calories
How much fat content does Indian Carrot Pakora Bowl have?
grams
Woolies Products in this dish
