Wild Garlic Pakoras

Spying some pakoras in my local India delicatessen, I pondered on whether Wild Garlic/Ramsons (Allium ursinum) would work as a replacement to the usual spinach. After all, once steamed it does resemble spinach in texture.

So using the remainder of the Wild Garlic that I had gathered along with about ten other wild edibles for my talk at the Budleigh Food & Drink Festival, I whipped up this Wild Garlic recipe. And they turned out a treat. Way better than the usual shop bought pakoras!


  • 250g gram flour (chickpea flour)
  • 50g self-raising flour
  • ½ tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp tandoori masala powder
  • 1 lemon (juiced)
  • 300g potatoes
  • 1 onion, (finely chopped)
  • 100g Wild Garlic leaves
  • 1 green chilli
  • 1 tsp salt
  • 500ml of sunflower oil

Suggested Instructions

  1. Dice the potatoes small, then parboil until just done, and strain.
  2. Sift the gram and self-raising flour together into a bowl, then add the chilli powder, garam masala and tandoori masala powder, and mix in well.
  3. Now add the lemon juice, then enough water to make a smooth batter. It needs to be thick enough to coat the back of a spoon. Then set aside for 30 minutes.
  4. Next blitz the Wild Garlic and green chilli in a food processor until it looks like chopped parsley. You can use a knife, but I am lazy. Then add this to the batter mix along with the potato and onion and stir in well so everything is coated with batter.
  5. Heat the sunflower oil in a saucepan. It’s hot enough when you can drop a bit of the batter into it and it starts gently frying.
  6. Next, drop tablespoons of the batter mixture into the hot oil, and cook for 3 minutes, before turning over and cooking for a further 3 minutes. Take out of the pan and drain on kitchen paper. Serve when cool.

Makes: Approximately 16 pakoras


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