Kale, Carrot & Onion Pakoras

By kathryns

Pakoras are best eaten within a few minutes after they come out of the oil.

Ingredients

• 2 cups (240 grams) gram flour (besan) or chickpea flour
• 1 teaspoon sea salt
• 1 teaspoon red chile flakes
• 1/2 teaspoon fresh black pepper
• 1/2 teaspoon carom seeds
• 4 cups canola oil for frying
• 1 cup shredded carrots
• 1 cup chopped dinosaur kale leaves
• 1 medium red onion, thinly sliced
• 1 serrano chile, minced (deseeded for less heat)
• Ketchup, to serve

Preparation

Step 1

In a large mixing bowl, whisk the flour, salt, red chile flakes, black pepper, carom seeds and 1½ cups water to form a smooth slurry. Let it sit for 10 minutes.

Heat the oil in a heavy cast-iron pot to 375 degrees, using a candy thermometer to measure the temperature. While the oil is heating, fold all the vegetables into the chickpea batter to coat evenly.

Line a tray with parchment paper or put a wire rack on top. Once the oil is hot enough, test the oil by dropping a tablespoon of the batter. The batter should rise to the surface and fry for 2-3 minutes until crispy and golden brown.

Working in batches of 3-4 pakoras, repeat the process. Remove with a slotted spoon and transfer to the tray to drain the excess oil. Sprinkle a little extra salt, if desired. Serve hot with ketchup.