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Author Notes: This was a surprise side effect of a side effect.. Lets see, I'd made some potato filling for Aloo paratha & converted the excess filling into vada's for an afternoon snack of vada Pao (http://www.food52.com/recipes...). & then there was some extra batter left over which i did not have the heart to throw away. So out came a couple of leaves of my current vegetable obsession, viz Kale (for which I owe Food52 a BIG thank you, -- prior to seeing recipes on this site, I had not even paid attention to kale, leave alone ever sampled it.), washed & cut into a rough chiffonade, tossed into the batter & dropped into hot oil. mmm, the perfect antidote for a chilly fall evening with a cup of spiced tea. .. And those vadas? oh yeah they've been bagged, tagged & tossed into the freezer. —Panfusine
cup Chickpea flour (Besan)
cups shredded kale, loosely packed
cup rice flour
teaspoon powdered coriander
teaspoon Powdered cumin
teaspoons Paprika powder (optional)
Salt to taste
1/2 - 1
cups plain seltzer water
cups Canola oil for deep frying
- In a mixing bowl, combine the chickpea flour, rice flour, salt & chile powder. Add enough seltzer to make a batter with the consistency of pancake batter. Add the shredded kale and combine so that all the batter coats the leaves well
- Heat the oil in a pan. test the temperature by dropping a drop of batter. if it sizzles & rises to the top, Add the battered kale by the spoonful into the hot oil. Allow to fry till the tempura crisps up. remove with a slotted spoon onto a plate lined with kitchen towels to absorb oil.
- This recipe was entered in the contest for Your Best Green Holiday Side
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
- This recipe was entered in the contest for Your Best Dark, Leafy Greens