Vegetable Kale Pakora Recipe

Introduction

Vegetable Pakora with Kale is a crispy, flavorful Indian-inspired snack perfect for any occasion. These battered and fried kale bites combine aromatic spices with a tangy lemon twist, creating a delicious treat that pairs wonderfully with your favorite dipping sauces.

Ingredients

• 4 cups packed kale (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 teaspoon paprika + 1/2 teaspoon 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 (peanut oil recommended)

Instructions

1. Step 1: Remove the kale stems and cut the leaves into 1 to 2-inch pieces. Pack them firmly to measure 4 cups.
2. Step 2: In a large mixing bowl, combine chickpea flour, salt, and all the spices. Mix thoroughly.
3. Step 3: Stir in the egg whites, lemon juice, and enough water to form a thick batter.
4. Step 4: Add the kale pieces to the batter, ensuring each piece is well coated.
5. Step 5: Heat 1 1/2 to 2 inches of high-heat oil in a large pot over medium heat until it reaches 350-360°F (use a cooking thermometer).
6. Step 6: Line a plate with paper towels to drain the fried pakoras.
7. Step 7: Fry the coated kale pieces in small batches, dropping them carefully into the hot oil. Use a spider skimmer to flip them immediately to prevent sticking.
8. Step 8: Fry for 2-3 minutes until golden brown, then transfer to the paper towel-lined plate.
9. Step 9: Serve the pakoras warm with your choice of dipping sauces.

Tips & Variations

• Substitute kale with spinach or mixed greens for a different texture and flavor.
• For a vegan version, omit egg whites and add a little extra water or flaxseed meal as a binder.
• Add finely chopped fresh herbs like cilantro or mint for extra freshness.
• Adjust the chili level by varying the amount of kashmiri chile or cayenne to your taste.
• Use a slotted spoon or spider skimmer for easier frying and flipping.

Storage

Store cooled pakoras in an airtight container in the refrigerator for up to 2 days. To reheat and retain crispiness, warm them in a preheated oven at 350°F for about 5-7 minutes. Avoid microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pakora batter ahead of time?

It’s best to prepare the batter and fry the pakoras fresh to maintain their crisp texture. However, you can mix the dry ingredients in advance and combine with wet ingredients just before frying.

What can I serve with kale pakoras?

Kale pakoras pair well with tangy chutneys like tamarind or mint-cilantro, yogurt-based dips, or even simple ketchup for a quick snack.

Vegetable Kale Pakora Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

Crispy and flavorful Vegetable Pakoras made with nutritious kale and a spiced chickpea flour batter. These kale pakoras are deep-fried to a golden brown perfection and served warm with tangy dipping sauces, making them a perfect Indian-inspired snack or appetizer.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings (about 16–20 pakoras) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian
• Diet: Halal

Ingredients

Scale 1x2x3x

Vegetable Pakora Batter and Kale

• 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
• Water (quantity enough to make a thick batter, approximately 1/4 to 1/3 cup)
• Oil for frying (preferably peanut oil)

Dipping Sauces

• Use a blender and fresh ingredients to make preferred dipping sauces (specific ingredients for sauces not provided in the recipe)

Instructions

1. Prepare the Kale: Remove the kale stems and cut the leaves into 1 to 2-inch pieces. Pack the kale leaves into measuring cups to total 4 cups.
2. Make the Pakora Batter: In a large mixing bowl, combine chickpea flour, salt, ground cumin, ground Kashmiri chile (or substitute), garlic powder, onion powder, garam masala, ground ginger, and ground turmeric. Mix well to blend all the spices evenly.
3. Add Wet Ingredients: Stir in the egg whites, fresh lemon juice, and enough water to form a thick batter. The batter should be thick enough to coat the kale thoroughly without being runny.
4. Coat the Kale: Toss the kale pieces into the batter, ensuring every piece is well-coated with the spiced chickpea mixture.
5. Heat the Oil: Place a large sauce pot over medium heat and add 1 1/2 to 2 inches of high-heat cooking oil (such as peanut oil). Attach a cooking thermometer to the pot and heat the oil until it reaches 350-360°F (177-182°C).
6. Prepare Dipping Sauces: While the oil heats, use a blender to prepare any dipping sauces of your choice to accompany the pakoras.
7. Fry the Kale Pakoras: Once the oil is hot, line a plate with paper towels to drain excess oil. Working in small batches, carefully drop the batter-coated kale pieces one at a time into the hot oil. Use a spider skimmer to immediately flip each piece to prevent sticking.
8. Cook Until Golden: Fry the pakoras for 2-3 minutes, turning as needed, until they achieve a rich golden-brown color. Remove the pakoras with the skimmer and place them on the paper-towel-lined plate to drain.
9. Serve: Serve the kale pakoras warm accompanied by the prepared dipping sauces for a delicious snack or appetizer.

Notes

• Ensure the oil temperature is maintained between 350-360°F for perfect crispy pakoras.
• You can substitute kale with other greens or vegetables like spinach, cauliflower, or potatoes.
• Use a neutral oil with a high smoke point such as peanut or vegetable oil for frying.
• The batter thickness is key; too thin and pakoras won’t hold together, too thick and they can be dense.
• Serve immediately for best crispiness, as pakoras tend to soften when cooled.
• Adjust the spice levels according to your preference by altering the Kashmiri chile or cayenne.

Keywords: Vegetable pakora, kale pakora, Indian snack, crispy pakora, fried appetizer, chickpea flour fritters, healthy pakora