Updated: May 30, 2020
Our founder, Iulian, spent some time cooking in India last year and couldn't help but be inspired by his trip. For all the various wild greens you receive in our box, try this pakora recipe as a flavor packed snack, appetizer, or side dish. It also goes great with our Water Mint Yoghurt recipe.
1 cup chickpea flour
1 tsp chili powder
½ tsp turmeric powder
2 hot green chiles minced (jalapeno, serrano, thai bird)
1 large lime, zested
1 tsp coriander seeds
1 tsp minced garlic
1 tsp minced ginger
1 Tbsp cilantro leaves, roughly chopped
Salt to taste
Small bowl of water
Wild leafy vegetables (ramps, goosefoot, wild garlic, etc.)
Oil for frying
Place your oil in a medium sized heavy bottom pot. Heat it to about 375-400 degrees F
While the oil is heating, in a mortar and pestle or spice grinder, roughly crush the coriander seeds.
In a large bowl, combine everything except the water and oil.
With a whisk or wooden spoon, slowly add the water as needed. The mixture should be loose and the consistency should be similar to a tempura batter.
Coat your wild vegetables in the batter and drop in the fryer. Cook until golden brown and delicious.
Remove from the oil and drain on a baking rack with a pan underneath to catch the oil. Finish with a pinch of salt while still hot. Enjoy!