Spiced Carrot and Onion Pakoras with Tamarind Ketchup

Crispy, golden fried pakoras made with shredded carrots and onions, infused with aromatic cumin, coriander, and turmeric. Served alongside a tangy tamarind ketchup dip for a perfect balance of flavors.

Steps

1. In a large bowl, combine shredded carrot, sliced onion, cumin seeds, ground coriander, turmeric, red chili powder, salt, and chopped cilantro. 2. Add chickpea flour and baking soda to the vegetables and mix well. 3. Gradually add water, a little at a time, to form a thick batter that holds together when pressed. 4. Heat oil in a deep frying pan over medium heat. 5. Drop spoonfuls of the batter carefully into the hot oil, frying in batches to avoid overcrowding. 6. Fry pakoras until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels. 7. For the tamarind ketchup dip, whisk together tamarind paste, ketchup, jaggery, chili powder, salt, and water until smooth. 8. Serve the hot pakoras with the tangy tamarind ketchup dip immediately.

For Pakoras: - 1 medium carrot, shredded - 1 small onion, thinly sliced - 1/2 cup chickpea flour (besan) - 1/2 tsp cumin seeds - 1/2 tsp ground coriander - 1/4 tsp turmeric powder - 1/4 tsp red chili powder (optional) - 1/4 tsp baking soda - Salt to taste - 1 tbsp fresh cilantro, chopped - Water, as needed - Oil for deep frying For Tamarind Ketchup Dip: - 2 tbsp tamarind paste - 1 tbsp ketchup - 1 tsp jaggery or brown sugar - 1/4 tsp chili powder - Pinch of salt - 2 tbsp water