Ingredients
The following ingredients have 4 Servings
- 1/2 cup Chickpea flour (Besan)
- 2 cups shredded kale, loosely packed
- 1/4 cup rice flour
- 1/2 teaspoon powdered coriander
- 1/2 teaspoon Powdered cumin
- 1/4-1/2 teaspoons Paprika powder (optional)
- Salt to taste
- 1/2 - 1 cups plain seltzer water
- 2 cups Canola oil for deep frying
Instruction
- In a mixing bowl, combine the chickpea flour, rice flour, salt & chile powder. Add enough seltzer to make a batter with the consistency of pancake batter. Add the shredded kale and combine so that all the batter coats the leaves well
- Heat the oil in a pan. test the temperature by dropping a drop of batter. if it sizzles & rises to the top, Add the battered kale by the spoonful into the hot oil. Allow to fry till the tempura crisps up. remove with a slotted spoon onto a plate lined with kitchen towels to absorb oil.
