Kale Pakoras

Kale Pakoras recipe (with many thanks to Veena, who generously shared her recipe)

This was a very popular snack at a recent Food Garden visit, so for all of you who have been waiting for it, here it is: Veena's Kale Pakoras!

Ingredients: (makes about 6 serves)

• 1 ½ cups besan flour (available in health food section at supermarket)
• ¼ teaspoon turmeric powder
• ¼ teaspoon ground cumin
• Salt to taste
• 1 large fresh chilli seeded and finely chopped or pinch chilli powder
• 1 red onion cut into rings
• 1 bunch (about 6 large leaves) kale washed, stems removed, and leaves chopped into large pieces.
• Vegetable oil for deep frying

Method:

• Place dry ingredients in a large bowl and mix to combine
• Gradually add warm water and mix into a firm batter
• Set aside for about an hour.
• Add onion, fresh chilli and kale and stir through until vegetables are well coated.
• Heat oil and test by dropping in a small drop. The mixture should sizzle.
• Drop spoon full (tablespoon) of the mixture into the oil
• Allow room for turning and cook until golden brown
• Cook in batches and drain on absorbent paper

Pakoras should be light and crispy

Serve hot with tamarind chutney (add water to make it runny) or yogurt and mint dipping sauce.

Note: other vegetables that work well are spinach, silver-beet and cauliflower. 

Enjoy!