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Table Indienne
Wild Garlic Pakodas - Crispy Fritters
Wild garlic pakodas are a perfect Franco-Indian fusion for spring. Fresh wild garlic leaves coated in a crispy chickpea flour batter.
15 min
Preparation
10 min
Cooking
4
Servings
Easy
Difficulty
Ingredients
- Fresh wild garlic (20-30 leaves): 1 large bunch
- Chickpea flour (besan): 150g
- Cornstarch or rice flour: 1 tablespoon
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Turmeric: 1/2 teaspoon
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Ground cumin (or caraway seeds): 1/2 teaspoon
- Salt: a pinch
- Ice-cold water: about 120ml
- Sunflower oil for frying
Instructions
-
1
Preparing the leaves: Wash the wild garlic thoroughly. Dry the leaves with a towel or salad spinner. They must be perfectly dry for the batter to stick.
-
2
Making the batter: Mix chickpea flour, starch, spices and salt. Pour the ice-cold water gradually while whisking to obtain a thick crepe batter consistency.
-
3
Coating: Take each leaf by its stem, dip it into the batter. Let the excess drip off.
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4
Frying: Heat 2-3 cm of oil in a deep pan. Place the leaves without overcrowding. Fry 45 seconds to 1 minute per side until golden brown.
-
5
Resting: Place on absorbent paper and sprinkle with fleur de sel immediately.
Tips
Keep the leaves whole for a perfect balance between the mild batter and the bold garlic flavour. Variation: Leek and caraway pakora - replace wild garlic with finely sliced leek mixed into the batter. Serve with a yoghurt-honey-lemon-mint dip.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Cumin seeds
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Caraway Seeds
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