Nettle Pakoras

Nettle Pakoras

Spring is in the air and nettles have overtaken our garden. Instead of feeling annoyed by their presence and wondering how long it will take to ‘get rid’ of them, we decided to find out a bit more about them and welcome them into our meal times 🙂 Ingredients 2 x handful of freshly picked nettle leaves (go for the young one’s nearest the top) 1 x onion thinly sliced 2 x small potatoes thinly sliced Chickpea / gram flour Water Pinch of cumin seeds Pinch of coriander seeds Salt Pepper Paprika powder Vegetable oil / sunflower oil to deep fry Method First put a pan of water to boil. Place nettle leaves in a seive and rinse. (use gloves if needed!) Add them to the pan of boiling water. And boil for 4-5 mins max (this will remove their sting) Drain and rinse in cold water Chop nettle leaves In a bowl add nettle leaves, potatoes and onions. Add salt, pepper and paprika according to taste. Slightly rub the cumin between the palm of you hands then add go bowl. Do the same with the coriander seeds. Sieve in enough gram flour to lightly coat the vegetables. Add water a little at a time to help bind the mix. Heat enough oil in a pan to deep fry the pakoras. Once oil has heated somewhat, drop in a small amount of the batter to test if the oil is actually hot enough. If it is, the mix should sizzle and quite quickly float to the top. Once cooked through (lightly browned) this drop can be used to check...