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.


  • 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.

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