RECIPE: Kale Pakoras (Spicy Fritters)NEWS | Nirasha Jaganath | September 21, 2012 at 8:50 am
I have heard from everyone that Kale was good for you. I did not doubt them one bit. Anything with natural colors normally is good for you – even candy people can be made with natural colors. But Kale and I never crossed paths! Or maybe it did and I was busy looking away at spinach, the favorite leafy vegetable in my home, closely followed by fenugreek (yeah I can make the bitter veggie sing). So when I was in veggie heaven at the Boston farmer’s market and I spotted it. I suggested we buy it and hubby asked if I knew how to cook it. I was insulted, I mean I am a smart girl who cooks so I am sure I could figure this out.
So I bought a huge bunch (did I mention farmer’s market is dirt cheap?). Then I wondered, what if it was too tough/bitter/stringy etc. I normally like to know texture and taste so I know how to flavor or spice it. I asked my friends on Facebook (can I just say my friends are passionate Kale people) and then even asked the wonderful people on my Mommy Niri Facebook page and the comments wow’ed me again!
So I am tempted to try Kale Chips but first I wanted to be brave and try to make Kale Pakoras (savory/spicy fritters). I normally make them with spinach but have been know to make them with potato, eggplant, onions or basically anything.
I don’t measure ingredients!
I lie! I do measure ingredients. Well, just for baking. The rest I pretty much eyeball. Which is why you don’t see recipes on Mommy Niri yet I am always putting pictures on Instagram and Twitter. And of course that is how this post was born, someone actually asked me for the recipe. Truthfully many someones which is why I am trying to bite the bullet and actually do a recipe post. Bear with me and I promise to improve as I go, which would be easier if you gave me your feedback.
- 1 bunch of Kale, washed and hard vein removed. Some of the softer ones can remain. Roughly chopped up.
- 2 cups of chick-pea flour (Besan in Indian stores)
- 1/2 teaspoon Turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon Garam Masala
- salt to taste
- water to make a pancake type dough but a bit thicker.
Heat canola oil in deep fryer or pan on medium high . Mix all ingredients except Kale and water. Add water slowly to get a thick batter. When smooth add Kale pieces making sure every part of the piece of the leaf is coated with the batter. When oil is ready put about a tablespoon amount at a time to fry. Honestly I use my hand here. Turn over when brown on one side. Drain when ready on a paper towel. You can eat them plain but I like them with some tamarind and date chutney, which is available at the Indian store too. Don’t let the name of this recipe fool you, spicy is more like flavored. You can kick it up a notch with some cayenne pepper or tone it down if you like.