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Kale Pakora (Crispy Chickpea Flour Fritters) Gluten-free

October 26, 2019 By Richa 16 Comments

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Baked Kale Pakora. Pakoras or Pakoda are fried Crispy Indian fritters which are served for snacking. Use other greens such as spinach for Spinach Pakora or chard for variation. Gluten-free, soy-free, nut-free, and vegan. Jump to Recipe

Kale Pakora in a white bowl

Pakoras are a frequent snack especially around the festive season. People visit friends and family with a collection of sweets and snacks, hang out and eat fresh pakoras and drink masala chai!

Festivities begin on Dhanteras (the day of forture), where people clean up the house, set up lamps and lights and buy something new(new metal to bring good luck) for the house, to invite positivity, prosperity and happiness. Today is Choti (small) Diwali (day of knowledge), tomorrow will be Diwali (day of light), which is celebrated with lamps and amazing food to celebrate the victory of good over various kinds of evil.

This Pakora uses a few ingredients, is simple and baked. Bake till just about crisp and like pakoras or bake longer for crispier kale chips like result. serve with chutneys or dips of choice.

You can use this same method to make vegetable pakora (chop the veggies small and use less amount so that you have enough batter), or with onions(use thinly sliced onions). Bake them or fry them! Another veggie pakora which is simpler as you chop everything in the food processor can be found here. Lets make this kale pakora!

Ingredients for Kale Pakora

  • Chickpea flour. I use garbanzo bean flour here for a thicker batter. If using besan, add 2 to 4 tbsp more besan.
  • Rice flour adds a nice crunch. Use fin semolina to substitute
  • salt, cumin seeds, turmeric and cayenne for flavor
  • baking powder for a lighter pakora
  • green or red chili, ginger for additional flavor
  • water to make the batter
  • one bunch of curly kale or other greens of choice

How to make Kale Pakora

Measure out, and place ingredients onto your work space. Remove stems from the kale by pulling between your fingers, or by using a knife. Chop the kale into small pieces.

Ingredients laid out for Kale Pakora in bowls

Place all dry ingredients into a bowl

Dry ingredients in a white bowl

Whisk all dry ingredients together with the half cup of water until it is a creamy, light batter.

Batter for our Kale Pakora in a white bowl

The batter should not be too flowy. Add the kale to the batter, and mix and rub the batter on/between the leaves

Kale leaves coated in batter, in a white bowl

Spread on parchment lined sheet, and bake at 425 degrees for 18-30 minutes, depending on the size of the kale, and how crisp you’d like it to be. Reduce temp to 375 degrees after 22 minutes and move the dish around for even baking. Serve with green chutney, or tamarind chutney!

I like to crisp these up so they are more  like kale chips. So I bake them longer. Check one at 22 mins and see if you want them crispier.

kale pakora in white baking dish

kale pakora in white baking dish

More Savory Indian Snacks!

  • Baked Papdi- spiced crackers
  • Moong Dal Samosa
  • Savory trail Mix – Quinoa Chivda
  • Potato Rice crackers – Namak Paare GF
  • Samosa pinwheels
  • Bhel with Sweet Potatoes – Puffed Rice Street Snack
  • Mung Dal Pakoras
  • Roasted Masala Chickpeas

Kale Pakora in a white bowl

Kale Pakora, in a white bowl
Print Recipe
4.86 from 7 votes

Kale Pakora (Crispy Chickpea Flour Fritters)

Baked Kale Pakora. Pakoras or Pakoda are fried Crispy Indian fritters which are served for snacking. Use other greens such as spinach for Spinach Pakora or chard for variation. Gluten-free, soy-free, nut-free, and Vegan.


Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: Indian
Keyword: kale pakoda, spinach pakora
Servings: 4
Calories: 142.89kcal
Author: Vegan Richa

Ingredients

  • 1 cup (120 g) chickpea flour (garbanzo bean flour. If using besan, add 2 to 4 tbsp more for thicker batter consistency)
  • 3 tbsp rice flour (or use fine semolina. Semolina is not gluten-free)
  • 1/2 tsp salt
  • 1/2 tsp cumin seeds , or other spices of choice such as carom seeds, mustard seeds, sesame seeds
  • 1/2 tsp turmeric
  • 1/3 tsp cayenne
  • 1 tsp oil optional)
  • 1/2 cup (118.29 ml) water
  • 1/4 tsp baking powder
  • 1 red or green chili , finely chopped
  • 1 tsp minced ginger
  • 6 curry leaves, finely chopped (optional)
  • 1 bunch of curly kale 5 to 6 medium stems , 3+ cups packed after chopping

Instructions

  • Remove stems from the kale by pulling between your fingers, or by using a knife. Chop into small pieces. Preheat the oven to 425 deg F (218 C). Line a baking sheet or dish with parchment.
  • Make the batter: Add all the dry ingredients into a bowl and mix. Add oil if using and water and whisk to make a thick smooth batter. If the batter is too thin/watery, add more chickpea flour a few tsp at a time and whisk in. If too thick, add water (1-2 tbsp). You want the batter to be thick and close to pasty so that it sticks well to the leaves.
  • Add the kale to the batter, and mix and rub the batter on/between the leaves
  • Spread on parchment lined sheet, and bake at 425 degrees for a total of 18-28 minutes. Bake time depends on the size of the kale, and how crisp you'd like it to be. Reduce temp to 375 degrees F (190 C) after 22 minutes. Move the dish around for even baking.
  • Sprinkle some chaat masala or cayenne(red chili powder) Serve with green chutney, or tamarind chutney!
    Store: on the counter for the day.

Video

Nutrition

Nutrition Facts
Kale Pakora (Crispy Chickpea Flour Fritters)
Amount Per Serving
Calories 142.89 Calories from Fat 24
% Daily Value*
Fat 2.62g4%
Saturated Fat 0.28g2%
Sodium 331.25mg14%
Potassium 525.78mg15%
Carbohydrates 26.57g9%
Fiber 3.38g14%
Sugar 3.27g4%
Protein 9.26g19%
Vitamin A 5019.98IU100%
Vitamin C 60.3mg73%
Calcium 99.7mg10%
Iron 2.36mg13%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: diwali, gluten free, indian snacks, Indian Vegan Recipes, nut free, Oil free option, soy free



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. LJ Conrad says

    October 26, 2019 at 7:20 am

    How well does this recipe work with chard? I find that this particular green retains a lot of water.

    Reply
    • Richa says

      October 27, 2019 at 12:27 am

      it should be ok. a lot of moisture evaporates during baking.

      Reply
  2. Jen @ sweetgreenkitchen.com says

    October 27, 2019 at 5:30 am

    I’m so excited to try this recipe! I love pakora but I can’t eat onions anymore and all the restaurant pakoras (and pretty much everything else at Indian restaurants) have onions. I also enjoyed reading your brief description of Diwali, as I always appreciate learning the meaning behind other cultures celebrations.

    Reply
    • Richa says

      October 27, 2019 at 12:26 pm

      Thanks!

      Reply
  3. CHERILYN says

    October 27, 2019 at 11:00 am

    4 stars
    Thanks for sharing this recipe it looks easy and delicious. I am going to try it! Would it be acceptable to substitute powdered curry instead of curry leaves?

    Reply
    • Richa says

      October 27, 2019 at 12:24 pm

      curry powder is spices and doesnt have curry leaves so it would be a different flavor, but you can use it for additional flavor

      Reply
  4. Sita says

    October 29, 2019 at 5:06 pm

    5 stars
    I tried this last night and it was delicious. My friend who I cook vegan meals with weekly, my husband, and I all devoured the whole recipe. Thank you, Richa. I love your recipes, and particularly your amazing use of spices. These are the best kale chips, or crispy pakoras, I have ever had. And they are HEALTHY!!!!

    Reply
    • Richa says

      October 29, 2019 at 7:04 pm

      awesome!! right! i love them all crispy chip like.

      Reply
  5. Heather says

    November 24, 2019 at 3:15 pm

    5 stars
    These were super yummy! Thanks for the awesome recipe!

    Reply
    • Richa says

      November 24, 2019 at 4:41 pm

      thanks!

      Reply
  6. Jennyohjenny says

    June 26, 2020 at 8:29 pm

    5 stars
    Such a cool and creative recipe! I only needed to cook these about 18 minutes. I used two baking sheets in order to spread them out, but then found that the larger clumps were actually better, so I probably won’t do that next time. In any case, they had great, crispy pakora flavor without being fried! For a chutney shortcut, I mixed some of Trader Joe’s zhoug sauce with some chopped mint, vinegar, maple syrup, and water. I also made your whole wheat naan to go with a lentil spinach curry in the same meal. Thanks for all of your amazing recipes!

    Reply
    • Vegan Richa Support says

      June 28, 2020 at 1:37 pm

      ohhhhhh 0 sounds nice. thanks for stopping by =)

      Reply
  7. Aafke says

    July 23, 2020 at 10:12 am

    5 stars
    Deze are amazing and will help to process my enormous amount of cavolo nero cabbage! I used all-purpose white flour in stead of besan and corn starch in stead of rice flour (had to add a bit more water) and they came out fab!

    Reply
  8. Kat says

    October 17, 2020 at 2:49 pm

    5 stars
    I found this recipe just in time to deal with extra kale in my fridge, and it was delicious! We ate it for lunch with coconut chutney from your first book, and leftover baignan bharta 😊

    Reply
    • Richa says

      October 17, 2020 at 6:17 pm

      Yay

      Reply
  9. Alison says

    November 17, 2020 at 7:38 pm

    5 stars
    Just made this and my husband and I devoured it!

    Reply

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