Kale-and-Corn Pakoras
Here’s a simple recipe for a delicious and healthy Kale-and-Corn Pakoras:
Ingredients
- Canola oil, for frying
- 1 1/2 cups chickpea (garbanzo beans) flour (about 4 7/8 ounces), divided
- 1/2 cup (about 2 5/8 ounces) plus 2 tablespoons white rice flour, divided
- 2 tablespoons kosher salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground turmeric
- 1 bunch lacinato kale, stemmed and chopped (6 packed cups)
- 1 cup fresh corn kernels
- 1 cup chopped yellow bell pepper
- 1 medium-size sweet onion, chopped
- 1 fresh serrano chile, unseeded and thinly sliced
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- Tamarind Chutney, for serving
Instructions:
- Pour oil to a depth of 2 inches in a Dutch oven; heat over medium-high to 325°F.
- Meanwhile, whisk together 1 cup chickpea flour, 1/2 cup white rice flour, salt, coriander, cumin, garam masala, ginger, garlic powder, sugar, and turmeric in a very large bowl. Add kale, corn, bell pepper, onion, and chile. Massage vegetable mixture with dry mixture for 2 minutes to release moisture from vegetables; let stand 10 minutes.
- Add 1/4 cup water and lemon juice to kale mixture; massage just until vegetable mixture clumps together in your hands. If needed, add remaining 1/2 cup chickpea flour and remaining 2 tablespoons white rice flour, and massage until mixture clumps together.
- Preheat oven to 200°F. Working in batches, spoon 1/4 cup kale mixture into your palm, and flatten into a compact and thin patty. After making 3 or 4 patties, carefully slide them into hot oil, and fry, turning occasionally, until browned and crisp, about 4 minutes. (Maintain oil temperature between 300°F to 310°F as you fry.) Transfer fried pakoras to a wire rack set inside a baking sheet to drain. Place pakoras in preheated oven to keep warm as you fry remaining batches. Serve pakoras with tamarind chutney.
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