We’re celebrating British Asparagus season with these delicious, Indian inspired Shallot & Asparagus Pakoras!
Full recipe below 👇
4 echalion shallots, peeled and finely sliced
200g asparagus, finely sliced
2 green chillies, sliced
¼ tsp turmeric
2 tsp salt
Large handful of fresh coriander
300g chickpea flour
100-125ml water
Vegetable oil, for frying
Add the shallots, asparagus, green chilli, turmeric, salt and coriander to a bowl, using your hands to mix the whole thing together and to soften the onion. Cover and leave for 30 minutes.
Sprinkle in the chickpea flour and a little of the water and, using your hands, mix till you have a claggy dough that holds the veg together. Add more water if the mix is a little dry.
Pour some oil in a deep pan and heat to 180°C.
Take clumps of the mix with three fingers and gently drop into the oil. Don’t be tempted to shape into balls. What we want are straggly pakoras that are crisp and uneven. Fry and turn in the oil till crisp.
Drain on a tray lined with kitchen paper.
