Black Garlic Kitchen

Black Garlic Parsnip Pakoras

Bite-sized Parsnip Pakoras loaded with spices and deep fried until crisp and golden with a burst of Black Garlic in every mouthful. Served with a simple Black Garlic Pakora Sauce to ramp up the Black Garlic flavour.

Black Garlic Kitchen Garden showcase winter vegetable – Parsnips

black garlic parsnip pakoras

Prep: 20 mins | Cook: 2 – 3 mins per batch | Makes: 20 Pakoras | V | Ve

Ingredients

Black Garlic Pakora Sauce

  • 6 tbsp BGK’s Black Garlic Ketchup or commercially available Black Garlic Ketchup
  • 1 tbsp mint sauce
  • ½ tsp Kashmiri chilli powder or chilli powder
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tbsp cold water
 

Black Garlic Parsnip Pakoras

  • 150g gram flour aka chickpea flour/besan
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp Kashmiri chilli powder or chilli powder
  • Pinch of dried chilli flakes (optional)
  • 1 tsp salt
  • 125ml – 150ml cold water
  • 3 medium – sized potatoes/ 100g approx. – peeled and grated
  • 1 medium- sized onion/100g approx. – peeled and grated
  • 6 medium-sized parsnips/200g approx. – peeled and grated
  • 1 tbsp fresh grated ginger
  • 12 cloves Black Garlic – chopped
  • Vegetable oil for deep frying
 

Garnish

  • Black Garlic Salt or table salt
  • Lemon wedges

Method

  • Start by making the Black Garlic Pakora Sauce – mix all the sauce ingredients together. Taste and adjust the seasoning according to preference. Set aside until ready to serve.
  • Next, mix the gram flour with the turmeric, cumin, coriander, chilli powder, chilli flakes and salt. Slowly whisk in the water until the batter is a thick paste with a slow dropping consistency.* Leave to stand for 10 minutes. Add the grated vegetables, ginger and Black Garlic. Stir until the batter coats the vegetables.
  • Heat the oven to 120C/100Cfan/Gas½. NB this is to keep the Pakoras warm while you fry in batches.
  • Heat a deep fat fryer filled with vegetable oil to 180C. NB follow the manufacturer’s instructions and keep a careful watch!
  • Alternatively, fill a large heavy-based saucepan to a third full with vegetable oil. Heat on a back ring to 180C. To test if the oil is hot enough drop a little of the mixture in oil, if it sizzles and floats to the top then the oil it is hot enough.
  • A word of caution – hot oil can be dangerous. Do not leave unattended and keep an eye on the temperature of the oil.
  • Working in batches, use a dessertspoon to carefully drop the batter into the oil. Deep-fry for 2 – 3 minutes until the pakoras are golden and crispy. Do not overcrowd the pan or deep fat fryer.  Remove the pakoras with a heatproof slotted spoon.
  • Drain on kitchen paper then transfer to a baking sheet and pop in the oven to keep warm.
  • Repeat with the remaining pakora batter. Keep the cooked pakoras warm in the oven as you go.
 

To Serve: serve warm with BGK’s Black Garlic Pakora Sauce. Sprinkle over a little salt and a squeeze of lemon juice.

Top Tip:* there are no hard and fast rules about the exact quantity of vegetables, hence the measurements are a guideline. The consistency of the batter is the key in getting this recipe right – it should be thick enough to hold the vegetables together like a thick custard but should fall off the spoon easily.

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