Kale Pakoras Recipe

Prepare the kale

Wash kale thoroughly. Remove thick stems and tear leaves into bite-size pieces. Spin or pat dry thoroughly so the batter adheres well.

Make the batter

In a large bowl, combine besan, rice flour, ground cumin, garam masala, turmeric, red chili powder, ajwain (or cumin seeds), and 1 tsp salt. Whisk to blend. Add whisked yogurt and 1/2 cup water gradually, stirring until a thick but dippable batter forms (similar to pancake batter). Adjust water by small amounts if needed. Stir in baking soda, minced garlic, chopped cilantro, and lemon juice.

Coat the kale

Add the dried kale to the batter and toss until evenly coated. Let sit 5 minutes so the flour hydrates and adheres. If the mixture seems too thin after resting, sprinkle 1-2 tbs extra besan; if too thick, add 1-2 tbs water.

Heat oil

Heat vegetable oil in a heavy-bottomed saucepan or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise steadily without browning immediately.

Fry pakoras

Working in small batches (to avoid overcrowding), drop heaping tablespoons of battered kale into the oil and fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined tray. Keep cooked pakoras warm in a low oven (200°F / 95°C) while frying remaining batches.

Finish seasoning

Taste a pakora and sprinkle additional salt if needed. Transfer to a serving platter when all batches are done.

In a blender or food processor, combine cilantro, mint, green chili, garlic clove, lemon juice, 2 tbs water, roasted cumin powder (if using), and 1/2 tsp salt. Pulse until smooth, adding a little more water by teaspoonfuls only if necessary to reach a spoonable but thick chutney consistency. Adjust salt and lemon to taste. Transfer to a small bowl and refrigerate until ready to serve.

Whisk 1 cup plain yogurt until smooth. Stir in 1 tbs confectioners' sugar (or honey), 1/8 tsp salt, and 1/4 tsp chaat masala. Taste and adjust sweetness or salt as needed. Keep chilled until serving.

To serve, spoon a line of sweet yogurt onto the platter or individual plates, arrange hot pakoras on top or beside it, and drizzle or dot green chutney over the pakoras. Sprinkle toasted sesame seeds (optional) and pomegranate arils for color and contrast. Finish with a light dusting of chaat masala over everything.