zoom Kale pakora

    Save to your scrapbook

    Kale pakora

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Kale pakora

    By Chetna Makan

    • Gluten Free
    • Vegan
    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes

    Serves: 4


    150g chopped kale
    180g gram flour
    1 tsp salt
    1 tsp chaat masala
    ¼ tsp ground turmeric
    ¼ tsp freshly ground
    black pepper
    1 green chilli, finely chopped
    4-6 tbsp rapeseed oil

    ¾ x 100g pack fresh coriander, chopped
    2 x 25g packs fresh mint, leaves only
    2 unwaxed lemons, juice
    2 cloves garlic, roughly chopped
    1 green chilli, roughly chopped
    ½ tsp salt
    ½ tsp caster sugar



    1 Whizz all the chutney ingredients in a blender with a few tablespoons of water; set aside. In a bowl, combine all the pakora ingredients except the oil. Gradually add 150-200ml water, mixing constantly until the mixture is sticky (you just need enough for the leaves to hold together).

    2 Heat 4 tbsp oil in a frying pan. Spoon in a heaped tablespoon of the kale mixture for each pakora, compressing them slightly with the spoon to make sure they hold together. Fry over a medium-high heat for 1 minute-1 minute 30 seconds on each side, until golden. You will need to cook them in batches until you’ve used up the mixture, adding more oil if needed. Serve the hot pakoras with the chutney.


    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars