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!
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.