cabbage, coconut and cumin pakora with coriander relish

The coriander relish works perfectly with these crispy, tasty pakora, making this dish a real treat.

1 onion, finely sliced
1 small savoy, or other winter cabbage, approx 400 g, core removed, shredded
100 g fresh coconut, grated
150 g gram (chickpea) flour
250 ml cold water
2 green chillies, seeds in, finely chopped
1 tbsp cumin seeds, lightly toasted and crushed in pestle and mortar
1 tsp turmeric
1 tsp sea salt
groundnut oil, for deep frying

for the coriander relish

3 tbsp fresh coriander, chopped
2 green chilies, seeds in, chopped
2 cm piece ginger, chopped
1 clove garlic, chopped
juice of 1 lime
pinch sea salt

View the full recipe at The Circus Gardener’s Kitchen →