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
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
Pinch of cumin seeds
Pinch of coriander seeds
Vegetable oil / sunflower oil to deep fry
- 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 seasoning. After tasting, adjust seasoning in the rest of the mix if needed, stir.
- Drop in a dessert spoon of the mix to the Hot oil, add enough spoonfuls to fill the space in the pan, but be careful that each pakora stays seperate and doesn’t stick to others in the pan
- Cook on a medium to medium high heat until lightly browned all over.
- Drain on kitchen paper.
- Serve with raita or a chilli sauce if you prefer
Pakoras can be baked instead of fried. We’ve yet to try this though.
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