eCook Meal
Vegetarian Chickpea Pakora Pops
with turmeric sauce, rotis & pineapple salsa
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.
Serving guide
Choose your portion size.
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 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 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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R220.08
for 4 servings · R55.02 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Pineapple Rings needs 800 gLarge Bananas Min 950 g 950 g at R44.99 · 84% of packR37.89
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Chickpeas needs 480 gChickpeas in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
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Rotis needs 8Mini Butter Rotis 12 x 17 g R39.99 · whole pack (size can't be divided)R39.99
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Fresh Coriander needs 20 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR3.30
Not in the Woolies basket — source these elsewhere:
- Turmeric Mix
- Cake Flour
- NOMU Indian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Chickpea Pakora Pops?
The preparation time for Vegetarian Chickpea Pakora Pops with turmeric sauce, rotis & pineapple salsa is between 30 and 50 minutes.
What is the total time required to make Vegetarian Chickpea Pakora Pops with turmeric sauce, rotis & pineapple salsa?
The total time required to make Vegetarian Chickpea Pakora Pops with turmeric sauce, rotis & pineapple salsa is between 40 and 60 minutes.
How many servings does Vegetarian Chickpea Pakora Pops provide?
4 servings
What are the main ingredients in Vegetarian Chickpea Pakora Pops?
Cabbage, Cake Flour, Chickpeas, Coconut Cream, Fresh Coriander, Lemon Juice, NOMU Indian Rub, Onion, Pineapple Pieces, Piquanté Peppers, Rotis, Turmeric Mix
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?
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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Vegetarian Chickpea Pakora Pops?
Cabbage, Cake Flour, Chickpeas, Coconut Cream, Fresh Coriander, Lemon Juice, NOMU Indian Rub, Onion, Pineapple Pieces, Piquanté Peppers, Rotis, Turmeric Mix
How many calories does Vegetarian Chickpea Pakora Pops have?
1156 calories
How much fat content does Vegetarian Chickpea Pakora Pops have?
grams