Kale Pakoras

Ingredients

• 4 cups finely chopped kale (stems removed), 3-4 leaves
• 2 tsp garam masala
• 2 tsp coriander powder
• 2 tsp ground cumin
• 2 tsp turmeric
• 2 tsp chili powder (Indian chili powder, cayenne, or chili powder blend)
• 1 tsp garlic powder
• 1 tsp amchoor powder (substitute 1 tbsp lemon juice or omit)
• 1 1/2 tsp salt
• 2 cups besan (chickpea flour)
• 1 1/2 - 2 cups water
• 1/2 red onion, finely chopped
• 2+ green chilies, minced (more or less to taste)
• Oil to fry

Instructions

1. 1

   Add the kale to a large mixing bowl...: Add the kale to a large mixing bowl and massage with your hands until the kale has shrunk in size and turned a bit tender.

2. 2

   Add all of the spices and salt to...: Add all of the spices and salt to the kale and stir to evenly coat. Add the besan and mix in, then add the water (start with 1 1/2 cups) and stir to make a thick batter, add more water as needed. Stir in the onion and chilies.

3. 3

   Heat 2-inches of oil in a large pot...: Heat 2-inches of oil in a large pot to deep fry or about 1/2-inch of oil in a pan to shallow fry. Heat until the oil is 350-365 ºF or until the oil boils around the handle of a wooden spoon (or chopstick/skewer).

4. 4

   Shape about 2 tablespoon portions of batter into...: Shape about 2 tablespoon portions of batter into patties, and fry in batches so not to overcrowd the pan. Fry for 2-4 minutes or until a dark golden color. Flip halfway through, especially if shallow frying. Remove from oil with a slotted spoon and let drain on a paper towel lined plate.

5. 5

   Serve hot with chutney and/or ketchup for dipping...: Serve hot with chutney and/or ketchup for dipping and enjoy!