The garden is going gangbusters – ok, well, just the kale and bok choi! But since there was so much and I had seen this recipe on Misfits Market and knew it was something I had to make!
I am definitely not a fan of frying. I figure if i want something fried, i can order it out… Generally We are like the air frier – but this recipe – nope, don’t do it! Fry it up! This was so delicious.
Pro tip – when you don’t have rice flour – you can make your own! Basically just put rice into a blender/ninja and whala! Per all the info on the internet, rice has no gluten, so you need to be careful when substituting!
Kale and Corn Pakoras
July 13, 2021
Such a fantastic way to make your own indian food! Make sure to chop all the veggies so the incorporate well!
Persons
12
Serving Size
1 pakora
Prep Time
45 minutes
Cook Time
20 minutes
Total Time
1 hour, 5 minutes
Ingredients
- 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 (finely)
- 1/2 cup fresh corn kernels
- 1/2 cup finely chopped bell pepper
- 1/2 cup chopped onion
- 1/2 fresh Serrano pepper, diced seeded and thinly sliced (or 1/4 teaspoon ground cayenne pepper)
- 1/4 cup water
- 1 tablespoon of pepperoncini juice
Instructions
- 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 pepperoncini 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.
Verdict:
Great and delicious!
Definitely chop everything small!
If you give this recipe a try, let me and Misfit Markets know what you think!
