Easy Kale Pakoras Recipe to be made as a side snack or tea time snack. What are Kale leaves??? Kale also known as Borecole is a vegetable purple or green in color and belongs to the cabbage family. You don’t get Kale leaves in India however you get them easily on Green Tokri if you order them online. My sister had ordered these lovely Kale leaves and I am thankful to her as I made these yummy and healthy Kale pakoras 🙂
Kale leaves are used worldwide and known for it’s special benefits. They are used in salads, mashed potatoes, in curries, stew and even as baked kale chips which is very popular. Kale leaves are rich in carotene, vitamins, minerals, fights cancer and rich in calcium.
Kale leaves tastes somewhat like fenugreek leaves but is not very strong flavored like fenugreek leaves. Hence I thought of making pakoras as I love fenugreek pakora. We loved the kale pakoras they were crisp, yum and healthy at the same time. My hubby also liked it but he wasn’t aware what it’s made from 😉 that’s what mission accomplished.
Kale Pakoras Recipe below:
- 2 cups oil for deep frying
- ½ cup besan flour / gram flour ( i used organic gram flour)
- 1 bunch of kale leaves (thick stems removed and chopped thin stems and leaves finely)
- 1 green chili chopped finely
- ¼th t/s red chili powder
- ¼th t/s turmeric powder
- 1 t/s cumin seed powder
- ¼t/s raw mango powder (amchur)
- ¼th t/s carom seed (ajwain)
- a pinch of asofoetida (hing)
- black salt or salt as per taste
- ½ t/s cooking soda or baking soda (optional)
- water for batter
- Mix all the ingredients together.
- Combine all with your finger. The consistency should be of dosa batter nor too thick nor too thin.
- Heat oil in a kadai / vessel with thick base. Once oil is hot pour spoonful of the batter into the hot oil one by one.
- Fry few at a time don't cluster with too many. When they are golden color and crisp from both sides.
- Remove the pakoras with slotted spoon and place over absorbent napkins.
- Fry the rest of batter for pakoras.
- Serve the kale pakoras hot with green chutney or sauce or some chilies.
2. Ensure the consistency is proper else the pakoras would be runny. If the batter is too thin then add some more gram flour. If it's too thick then add little water.
3. If you like pakoras crispy then fry them only when oil is hot.
4. Alter spices as per your preference.
5. If amchur isn't available just add chat masala instead.