Nettle and Wild Garlic Pakora Recipe
These are quite a rustic version of wild nettle pakoras and are very simple to make, you can use many different wild greens if you like. I had three cornered leek to hand, rather than wild garlic, or you could use a clove of cultivated garlic.
I've also learnt a few things while making these for the 'nth time. I can work with the spices I have (and don't have to stick to those listed), baking powder makes them a little like popcorn (yum!) and I can (almost) eat them as quick as I can make them!
Nettle Pakora Recipe
- 260 g chickpea flour (gram flour)
- 2 tsp sesame seeds
- 1 tsp tumeric
- 1 tsp red chilli powder
- 1 large pinch of asafoetida
- 1 large pinch of baking powder
- 1 tsp sea salt
- 2 tsp cumin seeds, ground
- 2 tsp coriander seeds, ground
- 1-2 green chillies
- Handful three-cornered leek (or wild garlic)
- 100 g nettle tops
- 250 ml water
- 500-1000 ml vegetable oil
- In a large mixing bowl, combine the chickpea flour, sesame seeds, tumeric, chilli powder, asafoetida, baking powder and salt.
- Freshly grind the cumin and coriander seeds and add to the mix.
- Finely chop and deseed the green chillies and add in, combining well.
- Next, wash and chop the three cornered leek and stir in.
- Wash and roughly chop the nettles; use wooden spoons to move them around and cut with scissors.
- Gradually add two thirds of the water. Allow the mixture to rest. Check the consistency, you’re wanting a wet batter, though not watery. Add the rest of the water if necessary.
- Prepare a couple of large plates with absorbent paper kitchen towel on (I didn't have any so just placed them on a dry plate).
- Heat the oil over a medium to high heat in a large pan or deep fat fryer - I used a wok and turned them to cook both sides.
- Test to see if the oil if ready by dropping a small amount of batter into the oil. If the oil is hot enough the mixture will sink to the bottom then float straight to the top again.
- Using 2 teaspoons, shape the mixture into firm balls, each about the size of a very heaped teaspoon.
- Fry each pakora for 3-5 minutes, turning if needed or until golden brown, remove with a slotted spoon and place on the kitchen towel.