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Wild Garlic Pakoras

Wild Garlic Pakora Recipe

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 batter, 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

About the Author Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.

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