kwak logoTripel Karmeliet
PAKORA OF GANDA HAM AND
ASPARAGUS, DIP OF TRIPEL
KARMELIET, CAPERS AND
PRESERVED SHALLOTS
Recipes

  • - 150 g white asparagus
  • - 150 g potatoes
  • - Asparaguses*
  • - 150 g leek whites
  • - 150 g onion
  • - 6 slices of Ganda ham
  • - 150 g flour
  • - 150 g gram flour (chickpea flour)
  • - water
  • - 1 tablespoon curcuma (turmeric yellow)
  •  
  • - Dip:
  • - freshly made mayonnaise
  • - capers
  • - 4 tablespoons preserved shallots
  • - Tripel Karmeliet

Preparation

Wash all vegetables and cut into fine julienne strips. Also slice the Ganda ham into fine strips and mix with the vegetables. Season the mixture with curcuma, salt and pepper.
Peal the cloves of garlic and crush them, mix with the cumin-seed, add the whole to the vegetables and stir together.
Prepare a smooth batter with 100g of flour, 100g of gram flour and some water.
Mix all ingredients into the batter.
Sprinkle some extra flour and gram flour onto the batter mixture until obtaining a firm, sticky result. Now form little balls from the mixture using 2 tablespoons and fry them in hot oil until they are golden-brown.
Drain on kitchen paper to remove excess fat.
Make the dip by diluting the mayonnaise with the Tripel Karmeliet and add the capers for the briny note and the preserved shallots.

Specification
Pakoras are a popular snack in India. The nice thing about them is that they are crispy on the outside and deliciously soft within. You can make them with many different types of vegetable mixtures.

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