Crispy kale leaf chaat with stalk pakoras & herby chutney
Put kale stalks to good use by finely chopping and mixing them into a pakora batter. Served with a herby chutney, this makes an excellent starter.
Ingredienser
- 300 g whole-leaf kale
- 500 ml vegetable oil for frying
- 2 tsp ground cumin
- 1 egg
- 100 g gram flour
- 1 tsp baking powder
- 1 tsp garam masala or chaat masala
- 1 tsp nigella seeds
- 1 red onion finely sliced
- 50 g coriander roughly chopped
- 20 g mint leaves picked
- 1 lemon juiced
- 25 g desiccated coconut (optional)
- 1 tsp ground cumin
- 1 green chilli deseeded if you like (roughly chopped)
- 100 g Greek yogurt
- 5 tbsp tamarind chutney or concentrate
- 50 g sev or Bombay mix
- 1 tsp garam masala or chaat masala
- small handful of coriander leaves
Gör så här
Heat the oven to 150C/130C fan/gas 2.
Cut the kale stalks away from the leaves and set the leaves aside, reserving a small handful of them.
Roughly chop the kale stalks and reserved kale leaves and set aside.
Roughly tear the remaining kale leaves and scatter over a baking tray, drizzle over 1 tbsp of the oil and 1 tsp of the cumin and season.
Toss together, massaging the leaves, then arrange in an even layer.
Roast for 15-20 mins until crisp, then remove and set aside.
Heat the oil in a deep saucepan over a medium-low heat, ensuring it is no more than a third full.
Pour 100ml water into a bowl and mix with the egg.
Tip in the gram flour, baking powder, spices and 1 tsp salt, and stir to make a thick paste.
Stir in the chopped kale and red onion, adding more water if needed.
To check if the oil is hot enough, drop in a tiny speck of batter; if it rises to the surface in bubbles and starts to brown, it is ready.
Once hot enough, carefully lower heaped tablespoons of the mixture into the oil, a few at a time.
Cook for a few minutes, turning once, until evenly browned and crisp, about 3-4 mins.
Drain on kitchen paper and season with salt.
For the chutney, tip everything into a food processor with 6 tbsp water and blitz until chopped.
Add more water to loosen, if you prefer.
Arrange the pakoras and crispy kale on a plate and serve topped with dollops of yogurt, a drizzling of tamarind and the herby chutney, and sprinkled with the sev or Bombay mix, garam or chaat masala and coriander leaves.