The slightly stringy nature of chickweed can make it something of a trial in the kitchen and pakoras are by far the best way to use it. This is a difficult recipe to get wrong - almost any quantities of the various ingredients will work - just make sure you use plenty of salt. The tablespoonful of medium-hot curry powder I suggest gives a mild flavour with a little warmth; if you like it hot then up the quantity or use a hotter powder. There may be purists who baulk at the idea of ready-made curry powder; if you are one, then feel free to use coriander, cumin, turmeric, chilli and so on - in whatever proportions you like.
Prep 10mins Cook 5mins
Mix the flour, curry powder, baking powder and salt together in a bowl, then slowly stir in enough water to form a paste the consistency of mustard. Mix in the chickweed and crow garlic and stir until they are well coated in the paste.
Heat a thin layer of oil in a heavy-based frying pan. When hot, spoon in heaped dessertspoonfuls of the pakora mixture to form little cakes, spacing them well apart.
Cover with a lid and cook over a medium heat for about 5 minutes until crisp and golden brown on one side. Turn the cakes over to brown the other side.
Drain on kitchen paper and serve at once.
- 100g gram (chickpea) flour
- 1 tbsp medium curry powder, or to taste ½ tsp baking powder
- ½ tsp sea salt (or more)
- About 120ml water
- 50g chickweed, washed, dried and roughly chopped
- 10 crow garlic bulbs, or 1 small onion
- 1 ordinary garlic clove, peeled and finely chopped
- Vegetable oil for shallow-frying
This recipe is taken from...
If you like this recipe, you might like the following course...
During this ever popular foraging course you'll discover the wild food secrets of Britain’s hedgerows, with a day of countryside foraging...