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Crispy kale leaf chaat with stalk pakoras & herby chutney

• Ailsa Burt

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Serves 6 - 8

More effort

Prep: 30 mins

Cook: 20 mins

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 300g whole-leaf kale

• 500ml vegetable oil

  for frying

• 2 tsp ground cumin

• 1 egg

• 100g gram flour

• 1/2 tsp baking powder

• 1 tsp garam masala

  or chaat masala

• 1 tsp nigella seeds

• 1 red onion

  finely sliced

For the chutney

• 50g coriander

  roughly chopped

• 20g mint

  leaves picked

• 1/2 lemon

  juiced

• 25g desiccated coconut

  (optional)

• 1 tsp ground cumin

• 1 green chilli

  deseeded if you like, roughly chopped

To serve

• 100g Greek yogurt

• 5 tbsp tamarind chutney or concentrate

• 50g sev or Bombay mix

• 1 tsp garam masala

  or chaat masala

• small handful of coriander leaves

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Nutrition: Per serving (8)

• kcal213
• fat11g
• saturates2g
• carbs20g
• sugars6g
• fibre4g
• protein8g
• salt1.07g

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Method

• step 1

  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.

• step 2

  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.

• step 3

  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. If not, increase the heat to medium-high. 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.

• step 4

  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.

• step 5

  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.

Recipe from Good Food magazine, October 2024

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