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Tenderstem, kale and courgette pakora with green chilli, coriander and lime dip
Serves 4–6 (MAKES 14–16) Starters and mains
Ingredients
- 1 large courgette, trimmed and coarsely grated or julienned
- 100g tenderstem broccoli, stalks finely sliced and leafy tops roughly chopped
- 75g kale, central stalk removed, leaves finely shredded
- 1 onion, thinly sliced
- 1 large garlic clove, crushed
- 3cm piece fresh ginger, grated
- 1 bird’s eye chilli, finely chopped
- 225g gram flour
- ½tsp cumin seeds
- ½tsp nigella seeds
- ½tsp ground turmeric
- ½tsp chilli powder
- 700ml sunflower oil, for deep-frying
For the dipping sauce
- 1 small bunch fresh coriander
- 1 garlic clove, roughly chopped
- 1 large green chilli, deseeded and roughly chopped
- juice of 1 lime, plus extra wedges to serve
- 2tbsp dairy-free yoghurt
Method
Dry the grated or julienned courgette on kitchen paper and tip into a large mixing bowl. Add the broccoli stalks and leafy tops together with the kale, onion, garlic, ginger and chilli. Mix to combine.
In a separate bowl combine the gram flour with the spices, add 175ml cold water, season well with salt and freshly ground black pepper and beat until smooth. Add to the prepared vegetables and mix well.
Pour the sunflower oil into a deep pan, wok or deep-fryer and heat to 180C.
While the oil is coming up to temperature prepare the dipping sauce. Put the coriander, garlic, ginger, green chilli and lime juice in the bowl
of a small food processor and season well. Blend until very finely chopped, add the yoghurt and whizz again to combine. Spoon into a bowl, cover and chill until ready to serve.
Using two tablespoons, drop spoonfuls of the pakora mix into the hot oil, cooking 3–4 pakora at a time, for around 4 minutes until crisp and golden brown. Remove from the hot oil using a slotted spoon and drain well on kitchen paper. Keep warm while you fry the remaining mixture.
Serve the pakora hot or warm with the dipping sauce and fresh lime wedges to squeeze over.
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