Pakoras, with their crunchy texture and aromatic spices, are a beloved treat across South Asia, colloquially associated with rainy days and iftar feasts. Incorporating foraged nettles into this classic dish adds a unique twist, infusing it with earthy flavors and nutritional goodness. This recipe transforms a humble weed into a delectable appetizer or snack, perfect for any occasion.
Serves – 2
Foraged Ingredients
- A generous handful of nettles, freshly picked and washed.
Other Ingredients
- 1 cupped handful of chickpea flour (besan)/gram flour, available at most major retailers
- 1 sliced onion
- A pinch of turmeric
- A pinch of ground cumin (dry roast cumin seeds and coarsely pound)
- A pinch of ground coriander
- A pinch or teaspoon of chili powder (according to taste)
- Salt, to taste
- Water, as needed
- Oil, for frying
Method
- Begin by carefully harvesting fresh nettle leaves; wear gloves to avoid stings. Refer to our beginner’s guide for more details. Wash the leaves thoroughly and chop finely. Set aside.
- In a mixing bowl, combine chickpea flour, turmeric, cumin, coriander, chilli powder and salt. Mix well.
- Add the chopped nettle leaves and onions.
- Gradually dribble in water and whisk the mixture; aim for a pancake batter-like consistency.
- Heat oil in a deep frying pan over medium heat.
- Test the oil by adding a small spoon of the mixture. It should bubble and rise to the top slowly.
- Use a spoon to drop the mixture in, being careful not to overcrowd the pan. Let the pakoras rise to the top (this should take around 2-3 minutes) then flip them and cook the other side.
- Using a slotted spoon, remove the golden pakoras and drain them on a paper towel-lined plate to remove excess oil.
- Serve the nettle pakoras hot, accompanied by your favourite dipping sauce or chutney. A simple chutney can be prepared by blending yogurt, mint and coriander leaves.
Expert’s Tip
Blanching the nettle leaves before chopping can reduce the sting. And, Briar’s Aysha Imtiaz says, leave the batter a bit on the thicker side before you incorporate the onions, as the onions will release some water of their own.