Kale Pakora

Crispy Kale Pakora recipe: a healthy, air-fried festive snack with kale, spices, and veggies. Perfectly crunchy, flavorful, and easy to make!

Recipe Source Link:https://www.mygingergarlickitchen.com/kale-pakora/

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RECIPE INGREDIENTS

» For Kale Pakora

• 250 grams kale
• 2 medium-sized onions, peeled
• 2 medium-sized potatoes, peeled
• 1 green chili
• 1-inch piece of ginger
• 4 garlic cloves, peeled
• 1/4 cup rice flour
• 1 1/4 cups besan (chickpea flour), or more if needed
• 1 tablespoon lemon juice
• 1 teaspoon red chili powder, or to taste
• 1 teaspoon red pepper flakes, or to taste
• 1 teaspoon cumin powder
• 1/2 teaspoon black pepper powder
• 3/4 teaspoon black salt
• Salt, to taste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon carom seeds (ajwain)
• 1 tablespoon kasuri methi
• Oil, for spraying or frying

» For serving

• Mint coriander chutney
• Beetroot chutney
• Hung curd

RECIPE INSTRUCTIONS

» Make the Pakora Batter

1. Remove the stems from the rinsed kale and chop them. Slice them into thin quarters. Also, thinly slice the onions and chop the green chili.
2. Add the ginger and garlic to a blender and blend to make a coarse texture. You can also use ginger-garlic paste.
3. Add the kale to a mixing bowl, along with the potatoes, onions, and green chilies. Then add the crushed kasuri methi, rice flour, ginger-garlic, and spices like red chili powder, chili flakes, black salt, red pepper flakes, black pepper powder, turmeric powder, garam masala powder, and cumin powder.
4. Also, add crushed carom seeds and lemon juice. Mix well with your hands while squeezing the veggies. Now add 1 1/4 cups of gram flour in two parts and mix. Also, add salt to taste and mix again. Now slowly add water to make a thick batter. We need more veggies and less batter.

» Air Fryer Method

1. Preheat the air fryer to 180°C (350°F). Shape the batter into small pakoras and place them directly into the air fryer basket. Spray lightly with oil. Air fry at 180°C for 10 minutes.
2. Open the air fryer, flip all the pakoras, spray with oil, and air fry for 5 minutes or until golden and crispy. Alternatively, you can also deep fry or bake them in the oven.
3. Once the pakoras are crispy, remove them from the air fryer and serve them on a bed of colorful chutneys. I am serving them over beetroot chutney, mint-cilantro chutney, and hung curd. Sprinkle them with red chili powder and chaat masala powder and serve them along with a lemon wedge. Your delicious Diwali appetizer is ready to be served.

RECIPE NOTES

1. Deep Frying Method: In a deep pan, heat oil over medium-high heat. Once hot, drop spoonfuls of batter into the oil, frying in batches. Cook until the pakoras are golden and crispy. Remove and drain on paper towels to absorb excess oil. Enjoy with any dip of your choice.
2. Baking Method: Preheat the oven to 200°C (400°F). Place pakoras on a greased baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown.