Mmm, wonderful Kale! In case you haven’t experienced the wonders of kale, then maybe some kale pakoras will do the trick! Pakoras usually use tons of oil. I’ve tried to limit the oil used in this. If our oven worked, I would have tried to make this an oven-recipe for pakoras, so that’ll have to wait until I have access to a functioning oven. This week was the week of kale for me. I had three huge bunches of curly kale. With it, I made two batches of “cheesy” kale chips, some sautéed kale with tomatoes and then used up the rest by making some of these kale pakoras. They are delicious!
- a few handfuls of kale (I used curly kale), stems removed and torn into smaller pieces
- around ½ cup besan flour (chickpea flour)
- ½ tsp garam masala
- red pepper flakes, to taste
- ¼ tsp chili powder
- sea salt & pepper, to taste
- 1 tbsp cilantro, finely chopped
- 1 tsp minced fresh ginger or ½ tsp ground ginger
- extra virgin olive oil, for cooking
- In a bowl, mix together the besan flour, garam masala, red pepper flakes, chili powder, sea salt, pepper, cilantro and ginger. Add in a small amount of water at a time, gradually mixing until the mixture is a bit thick but still liquidy. Add in the pieces of kale and mix well to coat all of the kale. I didn’t make so much batter that the kale was completely coated, as I wanted more of a larger kale ratio, but you can have more batter if you’d prefer.
- Heat up some oil to medium-low in a non-stick skillet or wok. Instead of using a massive amount of oil, I probably used about 4-5tbs, which is more than I’d usually use for 99% of my dishes, but for the sake of this recipe and not having an oven to bake these in, I decided to just splurge a little bit. You can use less or more oil.
- Carefully place the battered kale into the pan and cook on either side for about 3 minutes, or until they are crispy and brown. Remove from heat and place on a paper towel to remove the excess oil.