Wednesday, October 21, 2015

Kale pakodas

Just when we thought that we had enough recipes of kale, here is another recipe that is using the super green. We have all heard of kale chips, right? Well that's yesterday's news. Here is the unique way to enjoy the super green, kale. It is the best recipe to use for entertaining and you feel good about eating it. Best of all, it falls under the categories of gluten free, vegan and vegetarian. This recipe is will be a part of your repertoire not only because of it is good for you, but  it is also addictive.

Kale pakoda

1. 2 cups chickpea flour
2. 1/2 cup rice flour
3. 1 green chili such as serrano, minced
4. 1 teaspoon salt
5. 1 teaspoon cayenne
6. 1 teaspoon ajwain seeds, crushed in motor and pestle*
7. 1 teaspoon amchoor (dry raw mango powder)*
8. 2 tablespoons hot oil + for frying
9. 1 pound kale, vines removed and chopped

Mix chickpea flour, rice flour, serrano, salt, cayenne, ajwain, amchoor and 2 tablespoons hot oil and mix together in a bowl.

Add 1/2 a cup of water and make a stiff dough. Add kale and mix in and make a stiff batter.

Heat oil in the wok to 350 C and drop half a tablespoon of batter at a time into the hot oil using your fingers.

Fry until golden brown and serve.
**Ajwain seeds and amchoor powder available at Indian grocery stores.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website


  1. You know what, we do need a new recipe to try. This one seems to be Gluten free as well. I will definately try this and will pass it on. Thanks for posting. Valerie

  2. Wow! This is a delicious and delicious recipe. I'll try this. Thanks for sharing!