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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)

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.

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.

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Vegetarian Recipes

CAULIFLOWER BOLOGNESE

“I want you to come watch the movie with us ON the couch, not be in the kitchen!”

I’ve been filling out this one-question-a-day journals for moms that I received for Christmas. It records a little thought or memory over the last year, and then starts again, so you can see how your answers change over a few years. One of the recent ones, prompted me to jot notes about what I am learning as a mom, and I found the question so general I was basically annoyed. I am a romantic, and also wildly pragmatic. In the span of a day I can tear up over the depths of love I feel for my kids, and also wish for them to have a mute button. We all have worlds within us; mothering pushing me into the corners of myself I am sometimes proud of or other corners ashamed of, but am I learning? Yes, every single day. Sometimes in the moment and other times after a particular season. But in 2021, my answer in the bullet journal was that I see my kids are wanting me to play with them. They aren’t registering all the service and shuttling and laundry and what it takes to pull off a week, they just want to play WITH me. It’s natural for me to move within lists and tasks and responsibilities and hustling, but playing is something I have to pay attention to. For them and for me. We usually do a family movie on Friday nights and my son (6.5), see quote above, pointed out that I don’t actually watch the movie, I tinker in the kitchen and he wants me in the couch cuddle. Flattered, and found out that I’d rather make granola than watch The Croods 🙂 So from annoyed, to passing on the question to fellow parents, what are you learning? Try not to be annoyed. Maybe circle back to it.

I published this recipe over on SKCC a few weeks ago and wanted it to live here. We’re trying to find more family-friendly vegetarian recipes (it’s easy for me to fill up on roasted veggies and big salads, not so much for the kids). This batch lasts us two meals – once with noodles, maybe half zoodles, and the second round on toast or english muffins with cheese melted on top, like a pizza sort of thing? It freezes well and is great to deliver to new parents.

CAULIFLOWER BOLOGNESE

Serves 6

Ingredients

2 Tbsp. of extra virgin olive oil
1 small yellow onion – roughly chopped
3 cloves of garlic
sea salt to taste
pepper to taste
1 head of cauliflower (about ¾ lb. or 12 oz. riced)
1/2 cup of raw walnuts pieces
1/2 tsp. of Italian seasoning
1/2 tsp. of fennel seeds – crushed
2 Tbsp. of tomato paste
2 Tbsp. of balsamic vinegar
1/2 cup of red wine (or broth of any sort, and double the vinegar to mimic the wine’s acidity)
28 oz. of canned, crushed tomatoes
1/2 cup of red lentils
red pepper flake to taste

For serving

12 oz. of pasta or choice, zoodles, etc.
parmesan
fresh, torn basil

Directions

In a large Dutch-oven or stockpot, heat the olive oil over medium low heat.

In a food processor, pulse the onion and garlic into smaller bits. Add them to the pot with a big pinch of salt and pepper. Sauté to soften, about 3 minutes.

Pulse up the cauliflower florets to get a rice-like texture. Add the riced-cauliflower to the pot and sauté to soften, about 5 minutes.

Pulse the walnuts in the processor and add those to the pot along with the Italian seasoning, fennel seed, another few generous pinches of salt and pepper, tomato paste and balsamic vinegar. Sauté until fragrant.

Add the red wine, cook about 3 minutes, then add the crushed tomatoes, ½ cup water, lentils, pinch of pepper flakes and stir to combine. Turn the heat to low, put the cover ajar and let it simmer gently for 30-35 minutes. Turn off the heat, taste for seasoning and adjust.

Cook your pasta or zoodles according to instructions. Top with cauli Bolognese, grated cheese, fresh basil and enjoy!

The Bolognese will keep in the fridge for a week and can be frozen for a few months.

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