Nettle and Wild Garlic Pakora Recipe

Nettle Pakora Recipe

Makes 20-25

Ingredients

• 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

1. In a large mixing bowl, combine the chickpea flour, sesame seeds, tumeric, chilli powder, asafoetida, baking powder and salt.
2. Freshly grind the cumin and coriander seeds and add to the mix.
3. Finely chop and deseed the green chillies and add in, combining well.

1. Next, wash and chop the three cornered leek and stir in.
2. Wash and roughly chop the nettles; use wooden spoons to move them around and cut with scissors.

1. 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.
2. 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).
3. 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.

1. 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.
2. Using 2 teaspoons, shape the mixture into firm balls, each about the size of a very heaped teaspoon.
3. 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.

Serve with sorrel and yoghurt dip (in my book Wild Food Foraging...) or for a vegan alternative, try with Rock Samphire salsa verde.

You may want to check out my other stinging nettle recipes too, or join a spring foraging course.