Ramp (Wild Garlic) Pakora
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!
Ramp (Wild Garlic) Pakora
Yield: 4 people
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!
Chili Yogurt Dip
- Drizzle chili oil on yogurt (season w salt) and dunk those pakoras into this cooling dip!