Kale pakoras

Cooking Vegetarian Kale pakoras

Serve these batter-coated kale chips for a special start to your night.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Sesame free Shellfish free Soy free Wheat free
  1. Whisk flour, cumin, ground coriander, garam masala, turmeric, chilli and salt in a bowl. Make a well in the centre. Add water. Whisk to combine. Cover. Place in fridge for 30 minutes.
  2. Pour peanut oil into a wok to come 10cm up the side. Heat to 170C.
  3. Chop leaves of kale into 5cm pieces. (Discard stems). Dip in batter, shaking off excess. Cook for 3 minutes or until crisp. Season with salt. Serve with mango chutney.

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2 cups besan flour
2 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
Pinch of chilli powder
Pinch of salt
1 1/4 cups water
Peanut oil, for frying
1 bunch kale
Mango chutney, to serve

Adv

Autors
Preparation time
35
Cooking time
5
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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