kale fritters are a yummy and healthy snacking option to use kale leaves. It’s an easy recipe that needs a few simple ingredients.
Kale fritters/pakoras are very similar to onion fritters recipe, but it’s a little crispier than the other vegetable fritters. Pakoras are a very popular snack across the Indian sub-continent and around the world. Though it has lots of different names such as pakoda, fritters, vegetable pakora, bhaji, bahjiya, and many more. The options are endless for making this dish, you can use just about any vegetable you have on hand. However, here in this recipe, I have used kale leaves to make these crispy pakoras.
If kale leaves are not available, you can also use spinach leaves, poro leaves, or any leaves, which you like. For making it crispier add some rice flour along with the leaves, so it will be crispy as kale fritters.
This recipe requires less time and minimal ingredients. The main ingredient for the dish is chickpea flour/besan, which I am realizing is quite useful to have around for gluten-free cooking. For making pakoras I have used kale leaves, onion, chickpea flour, water, and some spices, which makes this recipe vegan and gluten-free.
The best part is that you can serve them as a side dish, a snack, an appetizer, or even a light dinner. It can be served with any sauce or chutney. I love them best as a light snack with some hot coffee or tea in the evening.
If we talk about cooking methods. It all depends on your preference. If you want to eat a little healthy you can shallow fry them instead of deep-frying. Even making more healthier you can bake them in the oven at 350°F for about 30 to 40 minutes. In my opinion, pakoras are an occasional treat. I would recommend going to deep-fried, which does not call for too much oil. The texture is noticeably crispier as well as the overall flavor is better and the cooking process goes much faster. The recipe detail down below and I have attached the video link for this recipe. I hope it will be helpful. Enjoy!!
For more snacks recipes that go very well with Tea/Coffee, check Zucchini fritters, garlic roasted peanut, mathri, samosa, and ghugni. Try those out and please let me know if you have any question related to the recipes. Thank you!!
If you try this recipe, I would love to know how it turned out. Please tag your picture with #tangyhoney on my Instagram or connect with me on Facebook, Twitter, and Pinterest. Thank you so much for visiting my blog. See you very soon in my next healthy recipe. Stay healthy…
Prep. time: 10 minutes Cooking time: 20 minutes Serve: 4
Kale Fritters Recipe Video
- Kale leaves: 2 cups chopped leaves only (don’t use the stem)
- Besan/Chickpea flour: 1 cup
- Onion: 1 (chopped)
- Ginger paste: 1 tbsp
- Green chill: 1 or optional
- Salt: 1 tsp or as per taste
- Water: 4 tbsp or as required
- Oil: for frying
Let’s begin: How to make kale fritters
- In a large bowl, take chopped kale leaves, chopped onion, salt, ginger, and green chili.
- Mix everything well and let it rest for about 2 minutes.
- You will see onion has released some water, now it’s time to add the rest of the ingredients to make the batter.
- Add 6 tbsp or half of basan/chickpea flour and mix it well. And then add the rest of the chickpea flour.
- Add required the amount of water to make a medium-thick batter.
- Adjust salt by tasting a little bit of batter.
- Heat oil in a pan. Add a spoonful of batter into the oil. Fry the pakoras in on a medium-low flame for about 3 minutes on each side.
- Fry them till they are crisp and golden brown. Take them out with a slotted spoon and drain them on a kitchen paper towel. Do the same process to fry the rest of the pakoras.
Serve Kale fritter with a cup of hot tea and tomato catch up.
Please follow us on:
Please let us know if you like our recipes and what would you like to see next.