Name: Vegetable Pakora with Kale
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Indian
Ingredients: 4 cups packed kale, stems removed and leaves cut into 1–2-inch pieces; 1 cup chickpea flour (gram or besan flour); 2 teaspoons salt; 2 teaspoons ground cumin; 1½ teaspoons ground Kashmiri chile (or 1 tsp paprika + ½ tsp cayenne); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon garam masala; 1 teaspoon ground ginger; ½ teaspoon ground turmeric; 2 egg whites; ⅓ cup fresh lemon juice; Water, as needed to adjust batter consistency; Oil for frying (peanut oil recommended)

Jump to Recipe·Leave a Review

Vegetable Pakora with Kale are crispy, golden Indian-style fritters made with fresh kale and an aromatic blend of spices, all bound together in a gluten-free chickpea flour batter. These crunchy, flavorful bites are deep-fried to perfection and make a fantastic appetizer, snack, or vegetarian main dish—especially when served with traditional Indian dipping sauces like green chutney or raita.

Why You’ll Love This Recipe

These kale vegetable pakora are not only gluten-free and packed with spices, but they’re also incredibly satisfying and easy to make. The chickpea flour creates a naturally gluten-free, protein-rich batter, while the warming Indian spices bring depth to every bite. You’ll love the texture contrast between the crispy exterior and the tender kale inside. Plus, they’re crowd-pleasers—perfect for gatherings, parties, or even weeknight snacking.

Vegetable Pakora with Kale

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups packed kale leaves, stems removed and chopped into 1–2 inch pieces
1 cup chickpea flour (also known as gram or besan flour)
2 teaspoons salt
2 teaspoons ground cumin
1½ teaspoons ground Kashmiri chile (or 1 teaspoon paprika + ½ teaspoon cayenne)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon garam masala
1 teaspoon ground ginger
½ teaspoon ground turmeric
2 egg whites
⅓ cup fresh lemon juice
Water, as needed (to adjust batter consistency)
Oil for frying (peanut oil or other high-heat oil recommended)

Directions

Prepare the Kale
Remove the kale stems and chop the leaves into bite-sized (1–2 inch) pieces. Measure 4 cups, packed.
Make the Batter
In a large mixing bowl, whisk together chickpea flour, salt, cumin, chile, garlic powder, onion powder, garam masala, ginger, and turmeric.
Stir in egg whites and lemon juice, adding a splash of water as needed to make a thick batter.
Coat the Kale
Add the kale pieces to the batter and mix well, ensuring each piece is fully coated.
Heat the Oil
Pour 1½ to 2 inches of oil into a large saucepan or deep pot and heat to 350–360°F. Use a thermometer to monitor the temperature for optimal frying.
Fry the Pakora
Working in small batches, carefully drop coated kale pieces into the hot oil. Use a spider skimmer or slotted spoon to immediately turn them so they don’t stick.
Fry for 2–3 minutes until golden brown and crisp.
Drain and Serve
Transfer the cooked pakora to a paper towel-lined plate to drain excess oil. Repeat with remaining batches.
Serve warm with green chutney, raita, or your favorite dipping sauce.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Variations

Add Vegetables: Mix in shredded carrots, chopped spinach, or finely sliced onions for extra variety.
Make It Vegan: Replace the egg whites with 2–3 tablespoons of water or a flax egg (1 tbsp ground flax + 2.5 tbsp water).
Spice It Up: Add chopped green chilies or a pinch of red pepper flakes for more heat.
Bake Instead of Fry: Lightly oil the batter-coated kale and bake on a parchment-lined tray at 400°F for 20–25 minutes, flipping halfway.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: For best results, reheat in a 350°F oven for 8–10 minutes, flipping halfway through, to restore crispiness. Avoid microwaving, as it makes them soggy.

FAQs

What is pakora made of?

Pakora is typically made with vegetables (like kale, onions, or potatoes) coated in a chickpea flour batter seasoned with Indian spices, then deep-fried until crispy.

Can I use a different leafy green instead of kale?

Yes! Spinach, Swiss chard, or collard greens are good alternatives and work similarly in pakora.

Is chickpea flour gluten-free?

Yes, chickpea flour (gram or besan flour) is naturally gluten-free and commonly used in Indian cooking.

Can I make these ahead of time?

You can prep the batter and coat the kale ahead of time, but for the crispiest texture, fry them fresh right before serving.

Why aren’t my pakora crispy?

Make sure the oil is hot enough (350–360°F) before frying and avoid overcrowding the pot, which lowers the oil temperature.

Can I freeze pakora?

It’s best to freeze cooked pakora in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Reheat in the oven to restore crispiness.

What sauces go best with pakora?

Green chutney (made with cilantro and mint) and raita (a yogurt-based sauce) are classic pairings.

Can I air-fry pakora?

Yes! Air fry at 375°F for about 12–15 minutes, flipping halfway, until crisp and golden.

What type of oil is best for frying?

Peanut oil, vegetable oil, or canola oil all work well because of their high smoke points.

Can I use whole eggs instead of just whites?

Yes, but using egg whites alone helps make the pakora lighter and crispier.

Conclusion

Vegetable Pakora with Kale is a fun, crispy, and spice-packed twist on a traditional Indian favorite. With kale as the star ingredient and a deeply flavorful batter made from chickpea flour and aromatic spices, these fritters are a hit whether you’re serving them as a snack, appetizer, or vegetarian main. Easy to make, naturally gluten-free, and incredibly satisfying—you’ll keep coming back for more.