I’ve recently been applying to some new farmers markets which like all farmers markets require that their traders use local produce wherever possible. This has really made me think about the seasonality of the dishes that we produce and start paying much more attention to the amazing variety of veg and now pulses we can grow in the UK. As they’re only available for such a short time I couldn’t resist putting together this recipe for pea and mint pakoras. I used Hodmedods Green Pea Flour but Gram flour works just as well and any curry powder can be used instead of the spices and onion seeds.
Makes 12 large pakoras
- 150g Green Pea Flour (or Gram Flour)
- 150g Rice Flour (or Gram Flour)
- 1 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Chilli Powder
- 1/2 tsp Crushed Cardamon Pods
- 3 Crushed Cloves
- 1/2 Tbsp Onion Seeds
- 400g Fresh Peas (approx 1k of unshelled peas)
- 50g Fresh Mint – chopped
- 350ml Water
- Oil for deep frying
Place the first 8 ingredients in a bowl and mix together. Add the peas and mint and stir to coat in the dry ingredients. Add the water and stir, the batter should resemble a loose biscuit dough and hold together on the spoon.
Heat the oil to 160C, Use a large serving spoon to scoop the mixture pressing it against the side of the bowl so the pakoras are flat, then slide into the hot oil and cook for 7 minutes. Separate and turn the pakoras during cooking so that they cook evenly. Drain on kitchen paper and serve with mango chutney and mayo