Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Kale Pakoras
For the Coconut Yoghurt Dip
Method
For the Kale Pakoras
- 1
Prepare the Kale
Wash the kale leaves thoroughly under running water. Remove the stems and tear the leaves into bite-sized pieces. Pat them dry with a kitchen towel.
- 2
Make the Batter
In a mixing bowl, combine chickpea flour, rice flour, turmeric powder, cumin seeds, red chili powder, and salt. Gradually add water to create a smooth batter that coats the back of a spoon.
- 3
Mix in the Kale
Add the kale pieces to the batter and mix well to ensure the leaves are evenly coated.
- 4
Heat the Oil
In a deep frying pan, heat oil over medium heat until hot. You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 5
Fry the Pakoras
Using a spoon, drop small amounts of the kale-and-batter mixture into the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes. Remove the pakoras with a slotted spoon and drain on paper towels.
For the Coconut Yoghurt Dip
- 6
Combine Ingredients
In a small bowl, mix together the coconut yogurt, lemon juice, minced garlic, and salt. Adjust the salt to taste.
- 7
Garnish
Stir in the chopped fresh cilantro for added flavor and garnish.