Crickets Onion & Potato Pakoras
Now that spring has sprung (finally!) our gardens are overrun with all kinds of creepy crawlies, just looking to nibble on anything they can get their mits on. Here's your chance to put those insects to good use, and save your freshly sprouting tomato plants too! Scoop 'em up by the handful and turn 'em into an Indian-inspired lunch!
Ingredients
Cricket Onion & Potato Pakoras
- 50g crickets
- 200g gram flour
- 2 sliced onions
- 1 sliced potato
- 2 handfuls of chopped baby spinach
- 1 or 2 tsp ginger chilli paste – depending on how hot you want them
- 2 handfuls of chopped coriander
- 1 tsp ajwan seeds
- A couple of good pinches of salt
- Splash of lemon juice
- Warm water
- Pinch Bicarbonate of soda
Red Mango Chutney
- 1 red pepper
- 1 carrot
- 1 raw green mango / granny smith apple
- 2 cloves of garlic
- ½ tsp cumin seeds
- 3 tbsp jaggery (Indian brown sugar)
- 1 tsp red chilli / to taste
Green Chutney
- 1 raw green mango / granny smith apple
- 6 green chillies / to taste
- 1 bunch coriander
- ½ bunch mint
- ¼ tsp cumin seeds
- 3 tsp sugar
- 1tsp salt
- 2 tbsp cashews or peanuts
- 3 garlic cloves
- 1 inch ginger
Method
Cricket Onion & Potato Pakoras
Method:
Red Mango Chutney Wash, clean and liquidize all red mango chutney ingredients. Add water if you would like to make the chutney thinner
Green Chutney
Wash, clean and liquidize all red mango chutney ingredients. Add water if you would like to make the chutney thinner
April Fools! Did we get you? While we don't recommend having a random dig around the garden to start out, insects are in fact eaten through out the world and are a fantastic source of protein. And this recipe is pretty delicious too, we tried it ourselves! If you're as interested and inspired by the idea of adding insects to your diet as we were, we highly recommend checking out Eat Grub for a great introduction to edible insects and their benefits, rather than just having a go and picking them from your garden yourself.
Cricket Onion & Potato Pakoras
- 50g crickets
- 200g gram flour
- 2 sliced onions
- 1 sliced potato
- 2 handfuls of chopped baby spinach
- 1 or 2 tsp ginger chilli paste – depending on how hot you want them
- 2 handfuls of chopped coriander
- 1 tsp ajwan seeds
- A couple of good pinches of salt
- Splash of lemon juice
- Warm water
- Pinch Bicarbonate of soda
Red Mango Chutney
- 1 red pepper
- 1 carrot
- 1 raw green mango / granny smith apple
- 2 cloves of garlic
- ½ tsp cumin seeds
- 3 tbsp jaggery (Indian brown sugar)
- 1 tsp red chilli / to taste
Green Chutney
- 1 raw green mango / granny smith apple
- 6 green chillies / to taste
- 1 bunch coriander
- ½ bunch mint
- ¼ tsp cumin seeds
- 3 tsp sugar
- 1tsp salt
- 2 tbsp cashews or peanuts
- 3 garlic cloves
- 1 inch ginger
Cricket Onion & Potato Pakoras
Method:
Red Mango Chutney Wash, clean and liquidize all red mango chutney ingredients. Add water if you would like to make the chutney thinner
Green Chutney
Wash, clean and liquidize all red mango chutney ingredients. Add water if you would like to make the chutney thinner
April Fools! Did we get you? While we don't recommend having a random dig around the garden to start out, insects are in fact eaten through out the world and are a fantastic source of protein. And this recipe is pretty delicious too, we tried it ourselves! If you're as interested and inspired by the idea of adding insects to your diet as we were, we highly recommend checking out Eat Grub for a great introduction to edible insects and their benefits, rather than just having a go and picking them from your garden yourself.