Ingredients

The following ingredients have 8 Servings
  • 4 cups packed kale, (with stems removed and cut into 1-2-inch pieces)
  • 1 cup chickpea flour, (gram or besan flour)
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground kashmiri chile, (or 1 tsp paprika + 1/2 tsp cayenne)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 2 egg whites
  • 1/3 cup fresh lemon juice
  • oil for frying, (I like peanut oil for this recipe)
  • Raita Sauce
  • Green Chutney

Instruction

  • Separate the kale: remove the stems and cut the leaves into 1 to 2 inch pieces. Pack into measuring cups.
  • Set out a large mixing bowl. Add the chickpea flour, salt, and all spices. Mix well. Then stir in the egg whites, lemon juice, and water. The batter should be thick.
  • Mix the kale pieces into the pakora batter, making sure they are well-coated.
  • Meanwhile, set a large sauce pot over medium heat. Add a cooking thermometer to the side of the pot. Then pour in 1 1/2 - 2 inches of high-heat cooking oil. Wait until the temperature rises to at least 350 degrees F.
  • While the oil heats up, use a blender to make the dipping sauces.
  • When the oil reaches 350-360 degrees F, set out a holding plate lined with paper towels. Working in small batches, carefully drop the coated kale pieces in the hot oil, one at a time. Use a spider skimmer to immediately flip each piece over so it doesn't stick to the bottom of the pot.
  • Fry the kale pakora for 2-3 minutes until it reaches a rich golden-brown color. Use the skimmer to move the vegetable pakora to the holding plate. Then repeat with the remaining batches.
  • Serve warm with dipping sauces.