Kale Pakoras Recipe

Prepare kale

Wash the kale leaves thoroughly. Pat dry or spin in a salad spinner until mostly dry. Remove tough stems and tear leaves into bite-size pieces (about 1–2 inch).

Mix dry ingredients

In a large mixing bowl, combine the besan (chickpea flour), rice flour, garam masala, ground coriander, turmeric, red chili powder, ajwain (or cumin seeds), salt and baking soda (if using). Whisk to evenly distribute spices.

Build batter

To the dry mix add the chopped onion, cilantro, curry leaves (if using), green chili, and grated ginger. Toss with the dry mix so the onion and herbs are coated. Add about 1/4 cup cold water and stir to form a thick batter that clings to the kale. Add remaining 1/4 cup water a little at a time only if needed — the batter should be thick and pasty, not runny. Adjust seasoning to taste.

Coat kale

Add the torn kale leaves to the bowl and use your hands or a spoon to thoroughly coat each piece with the batter, ensuring an even, thin layer on each leaf.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pan to a depth of about 1.5–2 inches (enough for shallow-deep frying). Heat oil over medium-high heat until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

Fry pakoras

Working in batches to avoid overcrowding (about 8–12 pieces per batch depending on pan size), carefully drop battered kale leaves into the hot oil using a slotted spoon. Fry, turning occasionally, until golden brown and crisp, about 2–4 minutes per batch. Adjust heat as needed so they cook evenly without burning.

Drain

Use a slotted spoon to transfer pakoras to a plate lined with paper towels to drain. Keep fried pakoras warm in a low oven (200°F / 95°C) on a wire rack if making multiple batches.

Combine cilantro, mint, green chili, lemon juice, grated ginger, cumin powder and salt in a blender or food processor. Add 1–2 tablespoons of water and blitz to a smooth paste. Scrape down sides and add more water, 1 teaspoon at a time, if needed to reach a thick but pourable consistency. Taste and adjust salt or lemon juice. Transfer to a small bowl and refrigerate until serving.

Whisk the yogurt in a bowl until smooth. Add powdered sugar or honey, ground roasted cumin (if using), and a pinch of salt. Taste and adjust sweetness. Chill until ready to serve.

Arrange warm kale pakoras on a serving platter. Drizzle or serve green chutney and sweet yogurt alongside or spoon a little of each over the pakoras for chaat-style presentation.

Sprinkle chopped cilantro, chopped onion and tomato (if using), and a light dusting of chaat masala over the top. Serve immediately with lemon wedges on the side for squeezing.