Pakora is Indian spiced fritters 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 chillies . 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, 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 baking time of pakoras.
Why use rice flour, you may ask?
- Gram flour has very short shell life, if the quality of gram flour is poor or old, pakoras turn out bitter. Also, it varies the flavour 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 Pakoras?
Place all dry ingredients – rice 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 Pokaras. They are –
- & delicious snack
If you try the recipe, let us know! Leave a comment, rate it, and tag a photo #harshrurecipes on Instagram. Cheers!
|Prep Time||10 minutes|
|Cook Time||30 minutes|
|Total Time||40 minutes|
Ingredients: 1 cup =240 ml
- 2 cups chopped kale
- 1 cup rice flour
- 4 tbsp all purpose flour
- 1/2 tsp cumin seeds
- 1/2 tsp chilli powder
- 1/4 tsp turmeric powder
- 1 tsp oil (optional)
- 1/4 tsp dry mango
- 1/2 tsp salt (approx)
- 1 tsp ginger (minced or powder)
- 1/2 cup water (approximately)
- 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. 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.
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