Hobo Stove Pakoras with Backyard Foraged Dandelions
Our backyard has exploded with dandelions, and I’ve been keen to try out a camping recipe.
Upcycled from its previous life as a giant can of chickpeas, this simple device was also begging for a test drive.
Tinder. Twigs. Light.
I plucked these golden nuggets straight from the yard and gave them a quick rinse. The moisture trapped in the petals hold the perfect amount to adhere the flour and spices - no need to add more. My take on the pakora mix consists of chickpea flour, coconut flour, fine cornmeal flour - a 3:1:1 ratio. For seasoning, add a pinch of garam masala, turmeric, salt, and chili powder.
Toss in bag. Coat.
Let the pakoras slide around the pan. Careful to turn and not burn. The hobo stove can pack a lot of heat.
Serve with a chutney or your favorite condiment. Can’t get more seasonal, local, homecooked, and energy-efficient than this!
BACKYARD FORAGED DANDELION PAKORA POPPERS….DONE~
Everyone just read that in the voice of Gordon Ramsay from FWord right? Right…? Because otherwise I just wasted 30min of my life concocting this.