Spiced chickpea batter cardoons
This recipe is inspired by the popular Indian snack pakora. The crunchy texture and spices make this recipe a fun and exotic way to eat cardoons. Who would have thought that this often unloved vegetable could make such exciting finger food.
Ingredients
For the cardoons:
- 1 head of cardoons
- 125g gram flour
- 1 tbsp cornflour
- ½ tsp chilli powder
- ½ tsp ground cumin
- ¼ tsp turmeric
- ½ tsp salt
- ¼ tsp pepper
- 1 lemon, juiced
- vegetable oil, for frying
To garnish:
- chaat masala (or garam masala)
- ½ lemon, cut into wedges
Method
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Step 1
In a medium-sized bowl, mix all the dry ingredients apart from the cardoons and add enough water to form batter. Let the mixture rest while prepping the cardoons.
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Step 2
Fill a large bowl with cold water and the juice of half a lemon. Trim both ends of the cardoon stalks and wash them. Using a small knife, shave the edges off each stalk (they have little spikes on them), and peel off the fibrous ribs (as you would do with a celery stalk). Cut into 4-5cm batons and also cut each piece in half lengthwise. Place the pieces in the lemon water as you go.
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Step 3
Drain the cardoons from the lemon water and transfer them into a saucepan. Cover with boiling water and add a good pinch of salt and the juice of the other half of the lemon. Cook for 20-25 minutes or until very tender. Drain, refresh under cold water and pat dry.
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Step 4
If the batter thickens while resting, add more water. Heat enough oil to submerge them in in a fryer or a deep frying pan over a medium-high heat. When hot, and working in small batches, dip the cardoon pieces into the batter and carefully place them into the oil. Cook until light golden and crispy. Remove and drain the excess oil on kitchen paper.
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Step 5
Serve hot with a sprinkle of chaat masala, flaky salt and a squeeze of lemon juice.