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!
Turmeric Mix - 10ml
Coconut Cream - 100ml
Fresh Coriander - 5g
Chickpeas - 120g
Cake Flour - 30ml
NOMU Tandoori Rub - 15ml
Onion - 1
Cabbage - 100g
Fresh Paw Paw - 200g
Piquanté Peppers - 20g
Lemon Juice - 10ml
Rotis - 2
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!
Turmeric Mix - 20ml
Coconut Cream - 200ml
Fresh Coriander - 10g
Chickpeas - 240g
Cake Flour - 60ml
NOMU Tandoori Rub - 30ml
Onion - 1
Cabbage - 200g
Fresh Paw Paw - 400g
Piquanté Peppers - 40g
Lemon Juice - 20ml
Rotis - 4
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!
Turmeric Mix - 30ml
Coconut Cream - 300ml
Fresh Coriander - 15g
Chickpeas - 360g
Cake Flour - 90ml
NOMU Tandoori Rub - 45ml
Onions - 2
Cabbage - 300g
Fresh Paw Paw - 600g
Piquanté Peppers - 60g
Lemon Juice - 30ml
Rotis - 6
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!
Turmeric Mix - 40ml
Coconut Cream - 400ml
Fresh Coriander - 20g
Chickpeas - 480g
Cake Flour - 125ml
NOMU Tandoori Rub - 60ml
Onions - 2
Cabbage - 400g
Fresh Paw Paw - 800g
Piquanté Peppers - 80g
Lemon Juice - 40ml
Rotis - 8
Woolies Products in this dish
