Serving these batter-coated kale chips for an early night.
The ingredient of Kale pakoras
- 2 cups besan flour
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- a Pinch chilli powder
- a Pinch of salt
- 1 1/4 cups water
- Peanut oil for frying
- 1 bunch cabbage
- Mango chutney, to serve
The instruction how to make Kale pakoras
- Whisk the flour, the cumin, the ground coriander, the garam masala, turmeric, chilli and salt in a bowl. Make a well in the centre. Add water. Whisk to combine. The cover. Place in fridge for 30 minutes.
- Pour peanut oil into a wok to come 10cm up the side. The heat to 170C.
- cut the cabbage leaves into pieces of 5cm. (Discard the stems). Dip them in the batter, shake off the excess. Cook for 3 minutes or until crisp. Season with the salt. Serve with a mango chutney.
Nutritions of Kale pakorasfatContent: