Vegetarian Recipes

Kale Pakora (Crispy Chickpea Flour Fritters) Gluten-free

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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.

Pakoras are a frequent snack especially around the festive season. People visit friends and family with a collection of sweets and snacks, hang out and eat fresh pakoras and drink masala chai!

Festivities begin on Dhanteras (the day of forture), where people clean up the house, set up lamps and lights and buy something new(new metal to bring good luck) for the house, to invite positivity, prosperity and happiness. Today is Choti (small) Diwali (day of knowledge), tomorrow will be Diwali (day of light), which is celebrated with lamps and amazing food to celebrate the victory of good over various kinds of evil.

This Pakora uses a few ingredients, is simple and baked. Bake till just about crisp and like pakoras or bake longer for crispier kale chips like result. serve with chutneys or dips of choice.

You can use this same method to make vegetable pakora (chop the veggies small and use less amount so that you have enough batter), or with onions(use thinly sliced onions). Bake them or fry them! Another veggie pakora which is simpler as you chop everything in the food processor can be found here. Lets make this kale pakora!

Ingredients for Kale Pakora

Chickpea flour. I use garbanzo bean flour here for a thicker batter. If using besan, add 2 to 4 tbsp more besan.
Rice flour adds a nice crunch. Use fin semolina to substitute
salt, cumin seeds, turmeric and cayenne for flavor
baking powder for a lighter pakora
green or red chili, ginger for additional flavor
water to make the batter
one bunch of curly kale or other greens of choice

How to make Kale Pakora

Measure out, and place ingredients onto your work space. Remove stems from the kale by pulling between your fingers, or by using a knife. Chop the kale into small pieces.

Place all dry ingredients into a bowl

Whisk all dry ingredients together with the half cup of water until it is a creamy, light batter.

The batter should not be too flowy. 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 18-30 minutes, depending on the size of the kale, and how crisp you’d like it to be. Reduce temp to 375 degrees after 22 minutes and move the dish around for even baking. Serve with green chutney, or tamarind chutney!

I like to crisp these up so they are more like kale chips. So I bake them longer. Check one at 22 mins and see if you want them crispier.

Kale Pakora (Crispy Chickpea Flour Fritters)

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Appetizer, Snack

Cuisine: Indian

Keyword: kale pakoda, spinach pakora

Servings: 4

Calories: 142.89kcal

Author: Vegan Richa

Ingredients

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

Instructions

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.

Nutrition

Nutrition Facts

Kale Pakora (Crispy Chickpea Flour Fritters)

Amount Per Serving

Calories 142.89 Calories from Fat 24

% Daily Value*

Fat 2.62g4%

Saturated Fat 0.28g2%

Sodium 331.25mg14%

Potassium 525.78mg15%

Carbohydrates 26.57g9%

Fiber 3.38g14%

Sugar 3.27g4%

Protein 9.26g19%

Vitamin A 5019.98IU100%

Vitamin C 60.3mg73%

Calcium 99.7mg10%

Iron 2.36mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Vegetarian Recipes

Lemon Ricotta Pasta

Here’s a quickie recipe for those nights when you just need something fast and delicious. This Lemon Ricotta Pasta is super fast, light, and fresh, which makes it perfect for an easy weeknight dinner during the summer. The bright lemon flavor perfectly compliments the light and creamy ricotta, and the little pops of sweetness from the peas make every bite a little more interesting. Simple, fresh, and easy.

Originally posted 3-4-2011, updated 6-8-2022.

Do I Have to Use Fresh Lemon?

This is one of those recipes where you really do want to use a fresh lemon instead of bottled juice. The zest from the lemon adds a ton of bright, summery lemon flavor to the pasta without making the sauce too sour. We add just a little of the juice to balance the creaminess of the ricotta, but the zest is where you’re getting all that gorgeous sunny lemon flavor!

Not All Ricotta is Created Equal

I find there is quite a bit of variation in the quality of ricotta from brand to brand. Some are smooth, mild, and sweet like fresh milk, while others are bland and grainy. My preferred brand is Galbani, but they didn’t have any at the store when I went, so I got the generic Kroger brand. It was definitely a bit grainy, but the pasta was still quite delicious despite that!

Also, make sure to get whole milk ricotta. Low-fat ricotta just doesn’t hit the same in this recipe.

What Else Can I Add?

This simple pasta is a great jumping-off point for making a more elaborate pasta, if that’s what you’re in the mood for. Try adding some sliced chicken breast, fresh basil, or fresh spinach. Garlic butter shrimp would also go great with this pasta!

What to Serve with Lemon Ricotta Pasta

This pasta is so light and fresh that I suggest keeping any side dishes really simple, light, and fresh as well. I would go with a super simple side salad, or maybe some roasted asparagus and tomatoes.

Lemon Ricotta Pasta

Lemon Ricotta Pasta is light, fresh, and quick to prepare, making it the perfect pasta for weeknight dinners in the summer.

Course Dinner, Lunch

Cuisine American

Total Cost $4.27 recipe / $1.07 serving

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 400kcal

Author Beth – Budget Bytes

Ingredients

1 lemon $0.89
8 oz. pasta* $0.67
1 cup frozen peas $0.50
1 clove garlic, minced $0.08
1 Tbsp butter $0.11
1 cup whole milk ricotta $1.60
1/4 cup grated Parmesan $0.36
1/4 tsp salt (or to taste) $0.02
1/4 tsp freshly cracked black pepper (or to taste) $0.02
1 pinch crushed red pepper (or to taste) $0.02

Instructions

Zest and juice the lemon. You’ll need about ½ tsp zest and 1 Tbsp lemon juice.
Cook the pasta according to the package directions (boil for 7-10 minutes, or until tender). Before draining, reserve about 1 cup of the starchy water from the pot.
Place the frozen peas in the colander before draining the pasta so the pasta will thaw the peas as it drains.
Add the butter and minced garlic to a large skillet and sauté over medium heat for 1-2 minutes, or just until the garlic is fragrant.
Add the drained pasta and peas, and about ½ cup of the starchy pasta cooking water to the skillet with the butter and garlic. Stir to combine, then turn off the heat.
Add the ricotta, Parmesan, 1 tablespoon lemon juice, and ½ teaspoon lemon zest to the skillet. Stir until everything is well combined, the residual heat from the skillet and pasta have warmed the ricotta, and the ricotta has formed a creamy sauce. Add more of the warm reserved pasta water if needed.
Season the pasta with salt, pepper, and crushed red pepper to taste. Serve warm.

Notes

*Use any short shape pasta.

Nutrition

How to Make Lemon Ricotta Pasta – Step By Step Photos

Zest and juice one lemon. You’ll need about ½ tsp of zest and 1 Tbsp juice.

Cook 8oz. pasta according to the package directions (boil for 7-10 minutes, or until tender). Reserve about 1 cup of the starchy pasta water before draining.

Add 1 cup of frozen peas to a colander, then pour the boiled pasta over top to thaw the peas as you drain the pasta.

Add 1 Tbsp butter and 1 clove garlic to a large skillet. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes very fragrant.

Add the still-hot pasta and peas to the skillet along with about ½ cup of the hot reserved pasta water. Stir to combine, then turn off the heat.

Add 1 cup whole milk ricotta, ¼ cup grated Parmesan, 1 Tbsp lemon juice, and ½ tsp lemon zest to the pasta. Stir until the ingredients are combined, the residual heat from the pasta and skillet have warmed the ricotta, and the ricotta has turned into a creamy sauce.