Garhwali Kandali Pakoda
Crisp gram flour fritters made with boiled, chopped nettle leaves, a popular Garhwali tea-time snack using the region's abundant wild greens.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 170 kcal
Equipment
- •Deep frying pan
- •Gloves for handling nettle
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 9 g
- carbs
- 16 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 170 kcal
Instructions
- 1
Wear gloves to wash the nettle leaves. Boil them for 8–10 minutes to remove the sting completely.
- 2
Drain the water thoroughly. Roughly chop the boiled leaves.
- 3
Put gram flour, chopped nettle, onion, green chilli, ginger, carom seeds, red chilli powder, turmeric and salt into a bowl.
- 4
Add a little water at a time. Mix into a thick batter without making it too runny.
- 5
Heat oil in a deep frying pan over medium heat.
- 6
Drop spoonfuls of batter into the hot oil. Shape them roughly into small mounds.
- 7
Fry until golden brown and crisp. Turn them occasionally so they brown evenly.
- 8
Take them out and drain on absorbent paper.
- 9
Fry the rest of the batter in batches. Keep the oil heat steady throughout.
- 10
Serve hot with green chutney or ketchup.
Chef's tips
Ensure the nettle is boiled thoroughly and handled with gloves throughout until fully cooked. Keep the batter thick rather than runny so the pakodas (fritters) hold their shape while frying.
Ingredient substitutions
- nettle leaves → spinach or fenugreek leaves
Storage
Best eaten fresh; can be kept for a few hours at room temperature.
Reheating
Reheat in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Skipping the boiling step for the nettle
- •Frying at too low a temperature, making the pakodas oily
Serving suggestions
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