This crispy, healthy, and delicious Kale Pakora makes a fantastic snack or appetizer for parties and festivals. Made with fresh kale, onions, potatoes, besan, and spices, this healthier pakora recipe is air-fried to perfection.
It is crunchy on the outside, soft on the inside, and loaded with flavorful spices and fresh veggies like kale, potatoes, and onions.
Engage all your senses during food preparation to create a holistic culinary experience.
Table of contents
If you are looking for a unique, healthier Diwali snack, your search ends here. Meet Air Fryer Kale Pakora—a must-try addition to your Diwali menu!
About Kale Pakora
Kale Pakora is a unique, healthy, and flavorful take on the classic Indian pakora. It combines the nutrients of kale, potatoes, and onions with a spicy chickpea flour batter.
The fresh flavors of ginger, garlic, and spices make this easy pakora recipe absolutely irresistible, and it’s super simple to make!
They are great as a starter, snack, appetizer, or even a light meal when served as a sandwich filling between bread slices. Plus, they’re perfectly crispy, flavorful, and healthier than usual pakoras because they’re air-fried. Yes, they’re air-fried! They don’t even look air-fried, right?
The best part is that this recipe also works for deep frying. So if you prefer traditional methods, I’ve included instructions for deep-frying.
I chose air-frying to make this kale pakora recipe healthier, as this way they keep their crunch and flavor without much oil. However, you can also bake them in the oven, but air-frying gives the best results for this guilt-free snack!
These pakoras are pretty and gourmet enough to serve to your guests at parties or get-togethers, making them a must-try recipe for this festive season.
You can also enjoy these vegan and gluten-free kale pakoras anytime you’re craving some pakoras but don’t want fried food.
Why You Will Love This Recipe
This Kale Pakora:
✓ is air-fried
✓ is packed with Indian spices
✓ is easy to make
✓ has bold flavors
✓ uses simple ingredients
✓ is crunchy and crispy
✓ tastes so good
✓ is a perfect addition to any festive menu
✓ has fewer calories
✓ is loved by all
✓ is super easy to make
✓ can also be deep-fried or baked
✓ can be served at parties
Ingredients
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Kale: It’s the star of this recipe. Fresh kale leaves add a nice green touch and nutrients to this pakora. They get super crispy after air-frying, making them perfect for this recipe.
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Onions: They add moisture, crunch, and a slight pungency.
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Potatoes: They make the pakoras filling, adding a hearty, comforting flavor to the recipe.
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Green Chili: For a little heat; adding green chili is optional.
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Ginger-Garlic: Essential for adding a fresh, aromatic flavor. You can also use ginger garlic paste.
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Rice Flour: Makes the pakoras light and crisp.
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Besan (Chickpea Flour): Used as a gluten-free base, giving the pakoras structure.
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Lemon Juice: Adds a tangy brightness that enhances all the other flavors.
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Spices: I used red chili powder, red pepper flakes, cumin powder, black pepper powder, black salt, salt, turmeric powder, cumin powder, garam masala powder, carom seeds, and kasuri methi.
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Oil: A bit of oil for air-frying. This is optional.
Variations
Spinach or Other Greens
Enjoy palak pakora? Then you can also make pakoras with chopped spinach. Or use dried fenugreek leaves for a different leafy flavor and texture.
Spices
Feel free to adjust the spices according to your taste preference to make it your own.
Mix Veg Kale Pakora
Add any veggies of your choice to create a mixed vegetable version of this pakora recipe.
Kale Paneer Pakora
Love paneer pakora? Swap potatoes and onions with paneer cubes, and you’ll get kale paneer pakoras.
Serving Suggestions
These pakoras taste great with any chutney or dipping sauce. For a beautiful presentation, I simply lay them on a platter over beetroot chutney, mint coriander chutney, and a bit of hung curd. Sprinkle red chili powder and chaat masala for an extra kick, and garnish with a lemon wedge.
You can also serve them with other chutneys like green mango chutney, avocado chutney, peach chutney, garlic chutney, peanut chutney, or tamarind chutney.
For a tea-time snack, pair them with a hot cup of masala chai for the best experience.
Storage Suggestions
These Kale Pakoras are best enjoyed fresh and hot. However, if you have leftovers, you can store them in the refrigerator for up to 2 days. Simply place them in an airtight container. When you’re ready to serve, reheat them for 5 minutes at low heat in the air fryer or oven to regain their crispness.
You can also use leftover pakoras to make pakora chaat or add them to raita.
Important Tips and Tricks to Make the Best Kale Pakora
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Vegan & Gluten-Free: This is a vegan and gluten-free pakora recipe, so just make sure the spices you use don’t contain any gluten or dairy.
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Air-Frying: Don’t overcrowd the basket, and leave enough space between pakoras to allow hot air to circulate.
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Deep-Frying: For a traditional taste, you can also deep-fry or shallow-fry these pakoras.
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Flour: The amount of besan depends on the moisture in the veggies, so add it in two parts. Adjust the quantity as needed.
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Batter Consistency: Since we’re air-frying, make sure the batter is thick enough to bind and coat the veggies well. This gives the crispiest and crunchiest pakoras.
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Without an Air Fryer: You can deep-fry or bake them in an oven at 180°C (350°F) until golden.
Kale Pakora (Step-by-step photo instructions)
Make the Pakora Batter
- 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.
- Add the ginger and garlic to a blender and blend to make a coarse texture. You can also use ginger-garlic paste.
- 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.
- 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
- 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.
- 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.
- 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 Card
Kale Pakora [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 278 calories | 1 |
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
INSTRUCTIONS:
Make the Pakora Batter
- 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.
- Add the ginger and garlic to a blender and blend to make a coarse texture. You can also use ginger-garlic paste.
- 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.
- 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
- 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.
- 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.
- 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.
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NOTES:
- 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.
- 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.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/kale-pakora/
