eCook Meal
Indian Carrot Pakora Bowl
with roasted butternut, cauliflower & raita
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.
Serving guide
Choose your portion size.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.50
for 4 servings · R37.87 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Piquanté Peppers needs 200 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 50% of packR29.50
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Cauliflower Florets needs 400 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 57% of packR32.57
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Butternut Chunks needs 400 gButternut 3 kg 3 kg at R45.00 · 13% of packR6.00
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Coconut Yoghurt needs 200 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- NOMU Tandoori Rub
- Fritter Flour Mixture
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, 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?
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 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). 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. 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. 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. 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.
What should be prepared from my kitchen to make Indian Carrot Pakora Bowl?
Butternut, 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