Sunwapta Falls, Canada | Photographer: Willa Wei
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Hobo Stove Pakoras with Backyard Foraged Dandelions
Our backyard has exploded with dandelions, and I’ve been keen to try out a camping recipe.
Hobo stove.
Upcycled from its previous life as a giant can of chickpeas, this simple device was also begging for a test drive.
Tinder. Twigs. Light.
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Dandeliiiiiiiions.
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.
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Fry.
Let the pakoras slide around the pan. Careful to turn and not burn. The hobo stove can pack a lot of heat.
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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~
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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.
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