Name: Ramp (Wild Garlic) Pakora
Ingredients: 1 bunch ramps (6 oz⁣); 1 cup gram flour (I used @bobsredmill garbanzo bean flour⁣); 1 tsp red chilli powder ⁣; 1 tsp ground turmeric (from @diasporaco); 1 tsp sea salt⁣; Ice water ⁣; Neutral oil for shallow frying ⁣; 1 cup Greek yoghurt (I used @libertecanada); 2 tsp chili oil⁣ (I used @cookwithzing)

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Ramps are also known as wild leeks or wild garlic, and have a subtle flavour which I DIE FOR. They’re only in season for a short period of time every year. Ever had saag (spinach) pakoras? Well these are even better! ⁣

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Ramp (Wild Garlic) Pakora

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Author: Shayma Saadat

Ingredients

Pakora

▢ 1 bunch ramps 6 oz⁣
▢ 1 cup gram flour I used @bobsredmill garbanzo bean flour⁣
▢ 1 tsp red chilli powder ⁣
▢ 1 tsp ground turmeric from @diasporaco
▢ 1 tsp sea salt⁣
▢ Ice water ⁣
▢ Neutral oil for shallow frying ⁣

Chili Yogurt Dip

▢ 1 cup Greek yoghurt I used @libertecanada
▢ 2 tsp chili oil⁣ I used @cookwithzing

Instructions

Pakora

Trim white bulbs off of ramps and set aside for use in another dish (stir fries, tarka on dal, etc.).
In a medium bowl, whisk gram flour, spices, and salt. Slowly add ice water, starting with a 1/4 cup. Whisk till smooth and thick; it should resemble double cream. If it’s too thick, add water, tablespoon by tablespoon till you get the right consistency.
Meanwhile, heat 3 inches of oil in a medium heavy-bottomed pot over medium-high heat (a candy thermometer will register 350F). Test the oil: a tiny drop of batter should sizzle and float to the top.
To dredge the ramps in the batter, transfer batter (in increments) to a large platter with a rim. Immerse your ramp leaf in the batter. Working in batches, add battered ramp to oil, and fry 15-20 seconds. These burn easily, so be careful!