Baked kale & potato pakoras
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Medium
Here's my go to recipe for when I want something satisfying but not too heavy. Baked kale and potato pakoras are crispy on the outside, tender inside, and packed with warming spices that make your kitchen smell absolutely incredible. The best part is they're ready in under an hour, which means you can have a proper homemade snack without spending all evening in the kitchen. Kale is brilliant for you too, loaded with nutrients and antioxidants, so you're getting something genuinely good for your body. These are perfect served with a dollop of mango chutney and make fantastic party food or a quick weeknight treat.
Ella x
Ingredients
- ½ tspturmeric
- ½ tspchilli powder
- ¾ tspcumin seeds
- ½ tspcooks' ingredients ajwain
- 1 tspcooks' ingredients chaat masala
- 20 gramsfresh root ginger(ginger, peeled and grated)
- 1 clove/sgarlic(crushed)
- 1green chilli(deseeded and finely chopped)
- 250 gramswaitrose desiree potatoes(Desiree or King Edward potatoes, peeled and grated)
- 150 gramspentland brig kale(finely shredded)
- 1small red onions(small red onion, finely sliced)
- 25 gramscoriander(chopped)
- 75 gramsgram flour
- 1mango chutney(chilli sauce or ketchup, to serve)
Detail level
Instructions
- 1
Preheat the oven to 220°C, gas mark 7. Line a large baking tray with baking parchment. In a large bowl, mix the spices, ginger, garlic, chilli, potatoes, kale, onion and coriander. Season, then mix thoroughly with your hands. Add the gram flour and mix again. The mixture should begin to bind but if it feels dry, add 1-2 tbsp water until it binds.
- 2
With wet hands, form 12 patties and place on the lined baking tray. Bake for 20-25 minutes until crisp and cooked through, turning halfway through. Serve hot with chutney, chilli sauce or ketchup and a cup of chai, if liked.
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