Kale Pakora Chaat Recipe

Wash kale thoroughly to remove grit. Spin or pat dry completely. Remove thick stems and tear leaves into bite-sized pieces; measure 4 cups packed.

In a large bowl combine besan, rice flour, cornstarch, ajwain (or cumin), red chili powder, turmeric, garam masala, salt and baking soda if using. Whisk to mix evenly.

Add the dry kale pieces to the bowl and toss so the dry mix coats the leaves lightly—this helps the batter adhere.

Gradually add about 1/2 cup cold water while tossing to form a thick, clingy batter that coats the kale but is not runny. You want a coarse, pasty coating that will crisp in the oil. Adjust with up to 2–3 tbsp more water if necessary.

Heat oil in a wide, heavy-bottomed pan to 350–360°F (175–180°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise steadily without browning instantly.

Working in batches, drop small clusters (about 1 tablespoon each) of battered kale into the hot oil. Do not overcrowd. Fry, turning occasionally, until golden-brown and crisp, 3–4 minutes per batch depending on size.

Use a slotted spoon to transfer pakoras to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) if making ahead for a short time while you finish remaining batches.

Prepare sauces and toppings (if not ready)

Whisk the yogurt until smooth; season with a pinch of salt if desired. Have tamarind and green chutneys ready, chop onions, tomatoes and cilantro, and measure sev, peanuts and pomegranate arils.

Place a single layer of warm kale pakoras on a large serving platter or divide among individual plates.

Drizzle yogurt over the pakoras in an even layer (about 2–3 tablespoons per serving or to taste). Follow with drizzles of tamarind chutney and green chutney—start with 1 teaspoon tamarind and 1 teaspoon green per portion, adjust to taste.

Scatter chopped red onion, tomato, roasted peanuts (or chana), and pomegranate arils over the top.

Sprinkle sev generously so the dish has crunchy contrast, then dust with chaat masala and a light pinch of red chili powder to taste.

Finish with chopped cilantro and a squeeze of lemon juice just before serving to keep the sev crisp. Serve immediately so pakoras remain crunchy.

Leftovers: If you have leftover pakoras, re-crisp them in a 375°F (190°C) oven on a rack for 5–7 minutes before assembling; do not add chutneys until ready to serve.