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
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.
Place all dry ingredients into a bowl
Whisk all dry ingredients together with the half cup of water until it is a creamy, light batter.
The batter should not be too flowy. 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 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.
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 (Crispy Chickpea Flour Fritters)
- 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
- 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.
I am allergic to chickpea flour is there any substitute I could use? I love the recipe but stomach was upset for days. Please help!! Thank you
Sorry meant to say for the pakoras I can’t eat chickpea flour. Any substitute I’d really appreciate thank you
Vegan Richa Support
Almost any typical sub will be okay. Fava Bean, Oat, Millet, Quinoa, Almond, Cassava (tapioca), Brown Rice, Buckwheat flours
could you make these in an air fryer? if so how long do you recommend to bake for?
Vegan Richa Support
sure! 400* 6-8 min
Just made this and my husband and I devoured it!
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 😊
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!
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!
Vegan Richa Support
ohhhhhh 0 sounds nice. thanks for stopping by =)
These were super yummy! Thanks for the awesome recipe!
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!!!!
awesome!! right! i love them all crispy chip like.
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?
curry powder is spices and doesnt have curry leaves so it would be a different flavor, but you can use it for additional flavor
Jen @ sweetgreenkitchen.com
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.
How well does this recipe work with chard? I find that this particular green retains a lot of water.
it should be ok. a lot of moisture evaporates during baking.