Kale Onion Pakoras (gluten-free & vegan)

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I'm not quite sure why one would buy frozen Pakoras when you can easily make them in less than 20 minutes! You heard me right. 20 minutes (or less!).

The ingredients are simple and you may already have them in your pantry. All that's required is a mixing bowl, then add the dry ingredients, kale and onion and a bit of water to create a thick batter, then shallow deep-fry...and voila, you have steamy hot Pakoras ready to be eaten, hot on the spot!

This is the only way to eat them in my opinion. Hot. Fresh. And right out of the fryer!

If you're looking for something to pair with your beer this St. Paddy's Day, this is your shortcut to something mouthwatering, homemade and loaded with flavour. And the bonus is that it's quite beautifully green too!


KALE ONION PAKORAS

Method of Preparation:

1) In a mixing bowl add chick pea flour, ARVINDA'S CURRY MASALA, sea salt, fennel seeds from ARVINDA'S ESSENTIAL WHOLE SPICES KIT and baking soda. Whisk together to get rid of any lumps.

2) Add water to create a smooth batter. Mix in onion, kale and cilantro (optional). 

3) Line a plate with paper towel and set aside. Heat 1 cup of oil for frying in a small wok or deep frying pan on medium-high heat. Fry pakoras a few at a time for a few minutes, turning to cook evenly until golden brown in colour. Drain on paper towel and serve hot.

Yield = 12-14 medium sized pakoras.

Ingredients:
1 CUP chick pea flour, sifted
2 TSP. ARVINDA'S CURRY MASALA
½ TSP. sea salt
¼ TSP. fennel seeds from ARVINDA'S  ESSENTIAL WHOLE SPICES KIT
¼ TSP. baking soda
¼ CUP water, add extra 1 TBSP. if necessary
1 CUP green kale, finely chopped
½ small onion, finely chopped
2 TBSP. cilantro, finely chopped (optional)

 

 

 


These Kale Onion Pakoras also serve well with a cup of Masala Chai. Enjoy and wishing you much luck on this St. Patrick's Day! :)