What are the main ingredients in Vegetarian Chickpea Pakora Pops?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Vegetarian Chickpea Pakora Pops?

Calories: 1156, Carbs: 177 grams, Fat: grams, Protein: 30.5 grams, Sugar: 61.4 grams, Salt: 1729 grams

How do I prepare Vegetarian Chickpea Pakora Pops?

CHICKPEA POPS: 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 pineapple pieces, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning. WOW, WHAT A FEAST: Load each roti with the curried cabbage, the pops, and the pineapple salsa, and drizzle over the turmeric sauce. Garnish with the remaining coriander. Wrap them up and enjoy, Chef! READY 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. CURRIED 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. FRY UNTIL CRISPY: 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. TURMERIC 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.

What should be prepared from my kitchen to make Vegetarian Chickpea Pakora Pops?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Vegetarian Chickpea Pakora Pops

Once you pop this into your mouth, you won’t be able to stop, Chef! Toasted roti is generously filled with NOMU infused cabbage, crispy chickpea pops, and a zesty pineapple, onion & piquanté pepper salsa. Finished with a homemade coconut cream & turmeric sauce.

Vegetarian Chickpea Pakora Pops

with turmeric sauce, rotis & pineapple salsa

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Cake Flour
Chickpeas
Coconut Cream
Fresh Coriander
Fresh Pineapple Rings
Lemon Juice
NOMU Indian Rub
Onion
Onions
Piquanté Peppers
Rotis
Turmeric Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Vegetarian Chickpea Pakora Pops

Serves 1

TURMERIC 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.
CHICKPEA POPS
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 pineapple pieces, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning.
FRY UNTIL CRISPY
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.
CURRIED 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.
READY 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.
WOW, WHAT A FEAST
Load each roti with the curried cabbage, the pops, and the pineapple salsa, and drizzle over the turmeric sauce. Garnish with the remaining coriander. Wrap them up and enjoy, Chef!

Turmeric Mix - 10ml
Coconut Cream - 100ml
Fresh Coriander - 5g
Chickpeas - 120g
Cake Flour - 30ml
NOMU Indian Rub - 15ml
Onion - 1
Cabbage - 100g
Fresh Pineapple Rings - 200g
Piquanté Peppers - 20g
Lemon Juice - 10ml
Rotis - 2

Download the Recipe

Serves 2

TURMERIC 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.
CHICKPEA POPS
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 pineapple pieces, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning.
FRY UNTIL CRISPY
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.
CURRIED 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.
READY 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.
WOW, WHAT A FEAST
Load each roti with the curried cabbage, the pops, and the pineapple salsa, and drizzle over the turmeric sauce. Garnish with the remaining coriander. Wrap them up and enjoy, Chef!

Turmeric Mix - 20ml
Coconut Cream - 200ml
Fresh Coriander - 10g
Chickpeas - 240g
Cake Flour - 60ml
NOMU Indian Rub - 30ml
Onion - 1
Cabbage - 200g
Fresh Pineapple Rings - 400g
Piquanté Peppers - 40g
Lemon Juice - 20ml
Rotis - 4

Download the Recipe

Serves 3

TURMERIC 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.
CHICKPEA POPS
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 pineapple pieces, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning.
FRY UNTIL CRISPY
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.
CURRIED 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.
READY 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.
WOW, WHAT A FEAST
Load each roti with the curried cabbage, the pops, and the pineapple salsa, and drizzle over the turmeric sauce. Garnish with the remaining coriander. Wrap them up and enjoy, Chef!

Turmeric Mix - 30ml
Coconut Cream - 300ml
Fresh Coriander - 15g
Chickpeas - 360g
Cake Flour - 90ml
NOMU Indian Rub - 45ml
Onions - 2
Cabbage - 300g
Fresh Pineapple Rings - 600g
Piquanté Peppers - 60g
Lemon Juice - 30ml
Rotis - 6

Download the Recipe

Serves 4

TURMERIC 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.
CHICKPEA POPS
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 pineapple pieces, ¼ of the remaining onion, the diced peppers, the lemon juice (to taste), and seasoning.
FRY UNTIL CRISPY
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.
CURRIED 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.
READY 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.
WOW, WHAT A FEAST
Load each roti with the curried cabbage, the pops, and the pineapple salsa, and drizzle over the turmeric sauce. Garnish with the remaining coriander. Wrap them up and enjoy, Chef!