Meat Free Monday: Carrot Pakoras

This was a bottom-of-the-veg-box special, that turned out to be absolutely divine. Light, crisp, crunchy outsides, tender, spicy middles and a tangy, tamarind dipping sauce. Even though they were piled high in the bowl, we finished the whole lot before they had a chance to get cold.

We had them as a meat-free dinner, but they would be equally good as a starter, or as a good base for drinking. They are spiced but not too hot, so I reckon they would probably appeal to veggie-dodging children too. With ketchup, if they must.

Carrot Pakoras with Tamarind Dipping Sauce

1 medium onion, peeled, halved and sliced finely

3 large carrots, peeled and coarsely grated

2 potatoes, peeled and coarsely grated

3 or 4 savoy cabbage leaves, finely sliced

1/2 cup cornflour

1/2 cup self-raising flour

1 tsp cumin seeds

2 tsp garam masala

1 tsp salt

1 egg

water

oil for frying

1 tbs tamarind concentrate

1 tbs jaggery (palm sugar)

water

1/2 tsp garam masala, extra

Mix the flours, salt, cumin and garam masala into a bowl and add the vegetables (work fast with the potatoes because they oxidise fast and turn disgusting and grey). Add the egg and then just enough water to make a thick, paste-y batter. It should be more veg than batter, and should bind together quite easily. Add a little more flour if necessary.

Heat 1" of vegetable oil in a deep sauté pan to 180C. Fry spoonfuls of the batter in batches for 3 or 4 minutes on each side or until deep golden brown. Drain on kitchen paper.

For the dipping sauce, mix the tamarind concentrate, jaggery and extra garam masala in a small saucepan with about 3/4 cup of water, and cook over a low heat until it achieves the texture of motor oil. Taste and check for the balance of sweet and tangy. Serve warm.

Niamh Shields at Eat Like A Girl and Love the Garden Blog are running a Christmas Carrot Competition, to win either a copy of Niamh's book or a £200 restaurant voucher. I'm going to enter these pakoras. Entries close 21st December, so you still have a bit of time to consider your carrots!