A taste of Spring
WILD GARLIC & DANDELION PAKORAS
Hello fellow foodies and foragers!
Spring is bursting forth in all its green and golden glory, and that means one thing for us foragers: a delicious bounty waiting to be discovered! Today, we’re taking our taste buds on a wild ride with these incredibly flavourful Wild Garlic and Dandelion Pakoras.
Yes, you heard that right! Those often-overlooked “weeds” in your garden are actually culinary treasures with strong medicinal properties. Dandelions are incredible good for the heart – how many pakoras can you say that about?! And of course with it being spring we’re including the wonderfully aromatic wild garlic into this recipe with its signature pungent scent. The dandelion heads add a subtle sweetness, a texture that has to be tried to believed, and a lovely golden crunch to these crispy delights.
This recipe is not only a fantastic way to use up your foraged finds but also a delightful twist on the classic Indian pakora. Have it as a picnic snack or as a delicious side to your favourite Indian dishes.
Get ready for a taste bud explosion that celebrates the vibrant flavours of springtime!
If you wish to know more about the dandelion as well as some additional recipes, then why not watch my video below – it is packed full of information about the very misunderstood Dandelion.
WILD GARLIC & DANDELION PAKORAS
These Wild Garlic and Dandelion Pakoras are a delightful way to connect with nature and enjoy the unique flavours of the season. They’re crispy, flavourful, and surprisingly addictive! So, get out outside, forage these delights and bring spring into the kitchen.
Ingredients:
- 1 cup gram flour
- ½ cup rice flour (or corn flour)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder (optional)
- ½ teaspoon ajwain or carom seeds (optional)
- Salt to taste
- ½ cup finely chopped wild garlic leaves and stems
- 1 cup dandelion heads (try to avoid the stems as they are bitter)
- ¼ cup finely shredded onion (optional, but adds sweetness)
- 2-3 tablespoons water, or as needed to form a thick batter
- Vegetable oil, for deep frying
Instructions:
- Prepare your Foraged Foods: Soak your wild garlic and dandelion heads in a basin of water for 20 minutes to allow any bugs to escape. Then gently pat dry. Finely chop the wild garlic leaves and stems. The dandelion heads can go in whole but be sure to check you’ve removed all the stems.
- Whisk the Dry Ingredients: In a mixing bowl, whisk together the gram flour, rice flour, cumin powder, coriander powder, turmeric powder, red chilli powder, ajwain (if using), and salt.
- Incorporate the Wet Ingredients: Gradually add water to the dry ingredients, mixing continuously with a whisk or your hand. You want to achieve a thick, smooth batter that coats the back of a spoon. Use your own judgment here, you might not need all the water. The consistency should be thick enough to hold the vegetables together.
- Fold in the Veg: Gently fold in the chopped wild garlic, dandelion heads, and chopped onion (if using) into the batter. Make sure they are evenly distributed. If the batter is too thick add more water at this stage. Likewise add more flour if you find that the batter is too thin to hold the veg together as you fry.
- Heat the Oil: Heat vegetable oil in a deep frying pan or wok over medium heat. The oil is ready when a small drop of batter sizzles and rises to the surface within a few seconds. Be careful not to overheat the oil. If you do overheat the oil the fastest way to cool it is by adding more oil from the bottle and turning down the heat.
- Fry the Pakoras: Once the oil is hot, carefully drop small spoonfuls of the batter into the hot oil. Don’t overcrowd the pan; fry in batches.
- Cook until Golden: Fry the pakoras for 3-4 minutes on each side, or until they are golden brown and crispy. If you are unsure you can take one out and cut it in half, make sure the batter isn’t raw in the middle.
- Drain the Excess Oil: Using a slotted spoon or tongs, remove the pakoras from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve Hot and Enjoy! These Wild Garlic and Dandelion Pakoras are best enjoyed hot! Serve them with your favourite dipping sauce. Pakora sauce, Raita and garlic mayo work wonders with these.
Tips and Variations:
- Adjust the Spice: Feel free to adjust the amount of red chilli powder to your preferred level of spiciness. You can also add a pinch of garam masala for extra warmth without adding too much spice. Raita is a great way to cool them down if you’ve made them too hot, simple mix fresh yoghurt, diced cucumber, shredded mint leaves, salt and pepper to create a delicious and cooling dipping sauce.
- Other Foraged Additions: Feel adventurous? You could also try adding finely chopped nettle leaves (blanched first to remove the sting!) or other edible wild greens to your pakora mix.
- Don’t Overmix the Batter: Overmixing can develop the gluten in the gram flour, resulting in tougher pakoras. Mix just until everything is combined.
- Make Sure the Oil is to Temperature: If the oil is not hot enough, the pakoras will absorb too much oil and become soggy. If it’s too hot, they will cook quickly on the outside but remain raw inside.
- Make it Vegan: This recipe is naturally vegan!
A Note on Foraging:
Be 100% Certain of Your Identification: Never eat anything you are not absolutely sure about. If you are new to foraging, it’s best to go out with an experienced forager or consult reliable field guides.
Harvest Responsibly: Only take what you need and leave plenty for wildlife and future growth. Avoid foraging in polluted areas or near roadsides.
Wash Thoroughly: Always wash your foraged ingredients thoroughly before using them.
