This tasty roti will be your taste buds’ new best friend. This culinary friendship will start with the first bite of the pakora pops made from a rustic chickpea mash, NOMU Tandoori Rub spices, onion & cabbage. It will continue with a kick of curry cabbage, a cooling but zesty paw paw, onion & piquanté peppers salsa, and a very memorable turmeric sauce.
Chickpea Pakora Pops
Chickpea Pakora Pops
with turmeric sauce, rotis and paw paw salsa
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Cabbage
- Cake Flour
- Chickpeas
- Coconut Cream
- Fresh Coriander
- Fresh Paw Paw
- Lemon Juice
- NOMU Tandoori Rub
- Onion
- Onions
- Piquanté Peppers
- Rotis
- Turmeric Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the turmeric mix until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until slightly reduced, 2-3 minutes. Remove from the heat and mix in ¾ of the chopped coriander. Season and remove from the pan.
PREP THE POPS & SALSA
In a bowl, add the drained Chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, ½ the NOMU rub, ¼ of the diced onion, ¼ of the sliced cabbage, 2 tbsp of water, and seasoning. Mix until fully combined. Roll into 10 pops per serving. In a small bowl, combine the diced paw paw, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning.
FRY THE POPS
Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, gently place the chickpea pops into the oil and fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on a paper towel.
FRY THE Cabbage
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining Onions, the remaining Cabbage, and the remaining NOMU rub until slightly wilted but still crunchy, 1-2 minutes. Season.
TOAST THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
TIME TO EAT
Load each roti with the curried Cabbage, the pops, and the paw paw salsa, and drizzle over the turmeric sauce. Wrap them up and enjoy, Chef!
SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the turmeric mix until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until slightly reduced, 2-3 minutes. Remove from the heat and mix in ¾ of the chopped coriander. Season and remove from the pan.
PREP THE POPS & SALSA
In a bowl, add the drained Chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, ½ the NOMU rub, ¼ of the diced onion, ¼ of the sliced cabbage, 4 tbsp of water, and seasoning. Mix until fully combined. Roll into 10 pops per serving. You may need to do this step in batches. In a small bowl, combine the diced paw paw, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning.
FRY THE POPS
Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, gently place the chickpea pops into the oil and fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on a paper towel.
FRY THE Cabbage
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining Onions, the remaining Cabbage, and the remaining NOMU rub until slightly wilted but still crunchy, 1-2 minutes. Season.
TOAST THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
TIME TO EAT
Load each roti with the curried Cabbage, the pops, and the paw paw salsa, and drizzle over the turmeric sauce. Wrap them up and enjoy, Chef!
SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the turmeric mix until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until slightly reduced, 3-4 minutes. Remove from the heat and mix in ¾ of the chopped coriander. Season and remove from the pan.
PREP THE POPS & SALSA
In a bowl, add the drained Chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, ½ the NOMU rub, ¼ of the diced onion, ¼ of the sliced cabbage, 6 tbsp of water, and seasoning. Mix until fully combined. Roll into 10 pops per serving. You may need to do this step in batches. In a small bowl, combine the diced paw paw, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning.
FRY THE POPS
Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, gently place the chickpea pops into the oil and fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on a paper towel.
FRY THE Cabbage
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining Onions, the remaining Cabbage, and the remaining NOMU rub until slightly wilted but still crunchy, 2-3 minutes. Season.
TOAST THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
TIME TO EAT
Load each roti with the curried Cabbage, the pops, and the paw paw salsa, and drizzle over the turmeric sauce. Wrap them up and enjoy, Chef!
SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the turmeric mix until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until slightly reduced, 3-4 minutes. Remove from the heat and mix in ¾ of the chopped coriander. Season and remove from the pan.
PREP THE POPS & SALSA
In a bowl, add the drained Chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, ½ the NOMU rub, ¼ of the diced onion, ¼ of the sliced cabbage, 8 tbsp of water, and seasoning. Mix until fully combined. Roll into 10 pops per serving. You may need to do this step in batches. In a small bowl, combine the diced paw paw, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning.
FRY THE POPS
Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, gently place the chickpea pops into the oil and fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on a paper towel.
FRY THE Cabbage
Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining Onions, the remaining Cabbage, and the remaining NOMU rub until slightly wilted but still crunchy, 2-3 minutes. Season.
TOAST THE Rotis
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
TIME TO EAT
Load each roti with the curried Cabbage, the pops, and the paw paw salsa, and drizzle over the turmeric sauce. Wrap them up and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Chickpea Pakora Pops?
The preparation time for Chickpea Pakora Pops with turmeric sauce, rotis and paw paw salsa is between 30 and 50 minutes.
What is the total time required to make Chickpea Pakora Pops with turmeric sauce, rotis and paw paw salsa?
The total time required to make Chickpea Pakora Pops with turmeric sauce, rotis and paw paw salsa is between 40 and 60 minutes.
How many servings does Chickpea Pakora Pops provide?
4 servings
What are the main ingredients in Chickpea Pakora Pops?
Cabbage, Cake Flour, Chickpeas, Coconut Cream, Fresh Coriander, Fresh Paw Paw, Lemon Juice, NOMU Tandoori Rub, Onion, Onions, Piquanté Peppers, Rotis, Turmeric Mix
What is the nutritional information of Chickpea Pakora Pops?
Calories: 1127, Carbs: 162 grams, Fat: grams, Protein: 30.9 grams, Sugar: 44.1 grams, Salt: 1796 grams
How do I prepare Chickpea Pakora Pops?
SAUCE: Place a pan over medium heat with a drizzle of oil. When hot, fry the turmeric mix until fragrant, 1-2 minutes. Mix in the coconut cream and simmer until slightly reduced, 2-3 minutes. Remove from the heat and mix in ¾ of the chopped coriander. Season and remove from the pan. PREP THE POPS & SALSA: In a bowl, add the drained chickpeas and mash with a potato masher or fork until a rustic mash. Add the flour, ½ the NOMU rub, ¼ of the diced onion, ¼ of the sliced cabbage, 4 tbsp of water, and seasoning. Mix until fully combined. Roll into 10 pops per serving. You may need to do this step in batches. In a small bowl, combine the diced paw paw, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning. FRY THE POPS: Return the pan, wiped down, to medium heat with enough oil to cover the base. When hot, gently place the chickpea pops into the oil and fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on a paper towel. FRY THE CABBAGE: Return the pan to medium heat with a drizzle of oil. When hot, fry the remaining onions, the remaining cabbage, and the remaining NOMU rub until slightly wilted but still crunchy, 1-2 minutes. Season. TOAST THE ROTIS: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. TIME TO EAT: Load each roti with the curried cabbage, the pops, and the paw paw salsa, and drizzle over the turmeric sauce. Wrap them up and enjoy, Chef!
What should be prepared from my kitchen to make Chickpea Pakora Pops?
Cabbage, Cake Flour, Chickpeas, Coconut Cream, Fresh Coriander, Fresh Paw Paw, Lemon Juice, NOMU Tandoori Rub, Onion, Onions, Piquanté Peppers, Rotis, Turmeric Mix
How many calories does Chickpea Pakora Pops have?
1127 calories
How much fat content does Chickpea Pakora Pops have?
grams
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