- A neutral oil for frying, such as grapeseed, avocado, or canola oil
- 1 1/3 cup chickpea flour
- 2/3 cup rice flour
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon ground turmeric
- 1 teaspoon baking powder
- 3 packed cups packed kale, de-stemmed and chopped
- 1/2 cup fresh corn kernels
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 1/2 fresh Serrano pepper, seeded and thinly sliced (or 1/4 teaspoon ground cayenne pepper)
- 1/4 cup water
- 1 tablespoon of fresh lemon juice
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk together chickpea flour, white rice flour, salt, cumin, garam masala, ginger, garlic powder, sugar, turmeric, and baking powder until thoroughly blended.
- Add kale, corn, bell pepper, onion, and Serrano pepper. Massage vegetable mixture well until incorporated.
- Add lemon juice and 1/8 cup of water to mixture. Using your hands, form mixture into a large ball. If you can’t without it crumbling, add more water, 1 tablespoon at a time. Then, mold into large golf ball-sized balls, and press down to flatten slightly so they are disc-like.
- Over medium heat, heat a Dutch oven with enough oil to come up about 1/4 of an inch. Fry 3 or 4 pakoras at a time until browned on both sides. (Do not cook on high as the delicate kale leaves can burn easily.)
- Put the pakoras on a baking sheet covered in parchment paper. Bake for 3-5 minutes to ensure they are warmed through and cooked in the middle. But keep a close eye on them and if the outsides are burning, lower the temperature 300 degrees.
- Remove from oven and serve immediately with your condiment of choice. We like mango chutney, plain yogurt with cucumber (raita), or yogurt with a squeeze of lemon, fresh cilantro leaves, a mild Moroccan Harissa sauce, or a spicy Sriracha. Enjoy!