Gajar Ke Pakode Recipe – Hindi / Carrot pakoda / How to Make Carrot Fritters 

Gajar pakoda/ pakora or carrots fritters is a very quick recipe which can be prepared using very few and easily available ingredients. These are really very tasty and crispy fritters which can be a perfect dish to surprise your family and friends.

This special dish of carrot can be prepared and served during tea time, in a kitty parties or even in breakfasts.

Carrots are full of vitamins and minerals, this root vegetable is a good source of antioxidant agents.

So, go ahead and prepare this red colour pakoda for your kids and family.



  • Carrots – 500 gms  (grated into medium thickness)
  • Green Chilies  –  1-2 (chopped)
  • Onion – 1 medium size (chopped)
  • Fresh Coriander – 2 tbsp (chopped)
  • Gram Flour – 1/3 cup
  • Red Chili Powder – 1 tbsp
  • Turmeric Powder – ¼ tsp
  • Cumin Seeds – ¼ tsp
  • Salt – As per taste


  1. Peel, wash and grate carrots into medium thickness. Keep aside.
  2. In a big mixing bowl add all the ingredients, except carrots.
  3. Squeeze out water from the carrots and add them into the spice mixture.
  4. Leave little moisture in the carrots, as it will make the pakodas soft from inside.
  5. Mix spices and carrots until well combined.
  6. Make small and smooth balls out of the mixture.
  7. If you find the mixture lose then you can add more gram flour into it.
  8. Heat the oil at medium flame.
  9. Carefully drop few pakodas at a time into the hot oil.
  10. Do not shake or flip the pakodas until they get cooked from the bottom side.
  11. Once cooked from the bottom side, carefully turn/ flip the pakodas and let them fry in the same from all the sides.
  12. When the pakodas get golden and crisp from outside, take them on a kitchen paper towel.
  13. Fry rest of the pakodas in the same way.
  14. Serve hot and crispy carrot pakodas with green chutney or tomato ketchup.


  1. Choose medium size carrots for the pakodas (avoiding too big one)
  2. If you find the mixture lose then you can add more gram flour into it.
  3. Always fry the pakodas on medium to low flame for even and proper cooking.
  4. Never flip the pakodas too frequently, or else they can break.
  5. Squeezing out all the water from the carrots will make them dense, so I prefer to leave little moisture in it.
  6. Chilies can be adjusted according to personal liking.

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