Vegetable Pakora with Kale

Plate with kale vegetable pakora, with a ramekin of white sauce and ramekin of green sauce.

These Vegetable Pakora are made with fresh chopped kale and fragrant spices, combined with a gluten-free batter and deep fried to crispy, crunchy perfection. Enjoy homemade Indian vegetable fritters with yummy dipping sauces for a delightful appetizer, main dish or snack!

Prep Time15

Cook Time12

Total Time27

Course: Appetizer, Side Dish, Snack

Cuisine: Indian

Servings: servings

Calories: 75kcal

Author: Sommer Collier

Ingredients

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
oil for frying I like peanut oil for this recipe

US Customary - Metric

Instructions

Separate the kale: remove the stems and cut the leaves into 1 to 2 inch pieces. Pack into measuring cups.
Set out a large mixing bowl. Add the chickpea flour, salt, and all spices. Mix well. Then stir in the egg whites, lemon juice, and water. The batter should be thick.
Mix the kale pieces into the pakora batter, making sure they are well-coated.
Meanwhile, set a large sauce pot over medium heat. Add a cooking thermometer to the side of the pot. Then pour in 1 1/2 – 2 inches of high-heat cooking oil. Wait until the temperature rises to at least 350 degrees F.
While the oil heats up, use a blender to make the dipping sauces.
When the oil reaches 350-360 degrees F, set out a holding plate lined with paper towels. Working in small batches, carefully drop the coated kale pieces in the hot oil, one at a time. Use a spider skimmer to immediately flip each piece over so it doesn't stick to the bottom of the pot.
Fry the kale pakora for 2-3 minutes until it reaches a rich golden-brown color. Use the skimmer to move the vegetable pakora to the holding plate. Then repeat with the remaining batches.
Serve warm with dipping sauces.

Video

Notes

- Dipping Sauces - Serve Pakora with Raita Sauce and/or Green Chutney.
- Storing Leftovers - Keep fritters in an airtight container or wrapped in plastic wrap, and store in the refrigerator for up to 2-3 days.
- Reheating - The best way to reheat veggie pakora is in the oven at 350°F for 8-10 minutes on a lined baking sheet. Flip halfway through cooking to get them nice and crispy again.

Nutrition