Kale pakora or Kale Fritters is an Indian spiced fritter made with vegetables coated with batter. Usually, pakoras are deep-fried, made using chickpea flour or gram flour along with spices & main ingredient being onion, potatoes, or chilies. It is also known as bhajji or pokada, served along with tea or coffee as a snack.
Baked kale fritters is one such variation of pakoras made using rice flour, chickpea flour, spices & main ingredient being Kale. Yes! it’s a healthier version of deep-fried pakoras. You can substitute kale with spinach, potato, onion, cabbage, cauliflower or any other vegetable of your choice. Baking time may vary based on the size of the pieces. Shredding vegetables or finely chopping them will reduce the baking time of pakoras.
Why use rice flour, you may ask?
- Gram flour has a very short shelf life, if the quality of gram flour is poor or old, pakoras turn out bitter. Also, it varies the flavor of the pakoras.
- Rice flour adds nice crispiness to the pakoras and doesn’t mess up the aroma of vegetables. You can also use gram flour along with rice flour for binding.
How to make Kale Fritters?
Place all dry ingredients – rice flour, chickpea flour, all-purpose flour, salt, chilli powder, dry mango, turmeric, cumin, ginger together.
Then add water, oil (optional) and mix until creamy. Batter must be thick so it sticks to kale.
Dip each kale curls (chop them if needed) in the batter and place them in a greased baking tray.
And bake until crisp. That’s it. It is really very simple. Serve along with your choice of dip or eat them as it is . These pakoras are really good with hot Chai or Lattes.
I hope you like Kale Fritters. They are –
- & delicious snack
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Kale Pakora | Crispy Kale Fritters
- 2 cups chopped kale
- 1/2 cup of rice flour
- 1/2 cup chickpea flour
- 2 tbsp all-purpose flour
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garlic powder
- 1/2-1 tsp cayenne // add more to make this recipe spicer
- 1/2 tsp pepper
- 1 tsp ginger powder
- 1/4 tsp turmeric powder
- 1 tsp oil
- 1/2 tsp dry mango or juice of 1 small lemon
- 1/2 cup water approximately
- salt to taste
- pinch of baking soda for lighter fritters // optional
- Whisk all dry ingredients together. Add water little by little until you get a creamy thick batter.
- Pre-heat oven to 425 deg F.
- Dip each kale in the batter, let the batter stick kale, place them in a tray with parchment paper, or greased tray. If the batter is too watery, and tsp more of all-purpose flour at a time and whisk. The batter must be thick.
- Bake for about 15- 18 mins. Flip and bake further until crisp. After 20 mins, reduce the temperature to 370 deg F, and bake for 15 mins. Baking time varies on the size of Kale.
- Serve along with mint or tamarind chutney.
- Once the batter is ready, add chopped kale and mix well.
- heat the oil and drop 1/2 tbsp of batter on to heater oil. I keep the oil in medium heat for even cooking.
- Cook until crispy and golden. Flip gently and cook on both the sides evenly
- Serve along with mint or tamarind chutney or ketchup
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