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Pakora + Chutney

A speedy, satisfying way to use our homegrown winter cabbage, with some real incisive, cold-busting spice & all the immediacy of the season. We love these crisp, gram battered little bites, for light sides and curry nights – Nothing is better than humble, nourishing greens excitingly clothed in healing spice.

Ingredients

For the pakora:

- 1/2 a head of seasonal cabbage
- 80g of gram flour / milled chana dal
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp mustard seeds
- 1 large onion
- A handful of fresh coriander leaves & stems
- Sea salt
- A splash of cider vinegar

For the chutney:

- 2 whole hot fresh green chillies
- 4 cloves of garlic with the hard nub cut off but unpeeled
- 3 medium sized tomatoes
- Sea salt
- 3/4 curry leaves
- 1/2 tsp cumin seeds
- 1 tsp black treacle
- 3/4 tsp methi (dried fenugreek leaf)

- Ghee for cooking

Method

  • 1 Get the chutney going first. Preheat your oven to gas mark 6 / 200 Celsius. Add all the ingredients except the methi / fenugreek leaf to an ovenproof dish, whole, with half a tablespoon of ghee. Season well with sea salt.
  • 2 Cook in the oven for about an hour until the chillies and tomatoes are slightly blackened on the outside. Add the methi, rubbing it between your forefinger and thumb into the dish.
  • 3 Remove all ingredients to a food processor and blitz until smooth. Cover your chutney and allow it to cool.
  • 4 For the pakora add your gram flour to a bowl. Beat in warm water bit by bit with a fork until you have a batter that will thickly coat a finger.
  • 5 Add your shredded cabbage and finely chopped onion in matchsticks, add your spices, coriander, a good pinch of salt and a light splash of cider vinegar and mix well until all is coated with the batter.
  • 6 Heat a wide frying pan until smoking hot with two tablespoons of ghee. Use two teaspoons to drop little bites of your mixture into the pan. When the batter crisps & colours, turn each pakora & cook the other side until similarly crisped and coloured. Then remove to a dish and repeat until your batter mix is used up.
  • 7 Serve straight away, crisp & piping with your hot, garlicky chutney.