Crispy kale leaf chaat with stalk pakoras and herby chutney

• whole kale leaves↗300g g
• vegetable oil↗500ml ml

  for frying

• ground cumin↗2 tsp tsp
• egg↗1
• chickpea flour100g g
• baking powder↗1/2 tsp tsp
• garam masala↗1 tsp tsp

  or chat masala

• fenugreek seeds1 tsp tsp
• red onion↗1

  finely chopped

• coriander50g g

  coarsely chopped

• mint↗20g g

  leaves collected

• lemon↗1/2

  juice squeezed

• dried coconut↗25g g

  (optional)

• ground cumin↗1 tsp tsp
• green chili↗1

  seedless, if desired, coarsely chopped

• грецький йогурт↗100g
• тамариндове чатні або концентрат↗5 tbsp
• сев або бомбайський мікс50g
• гарам масала↗1 tsp

  або чат масала

• листя кориандру↗small handful of

Step-by-step instructions

1. 1

   Preheat the oven to 150 °C/130 °C with convection/gas 2. Cut the kale stems from the leaves and set the leaves aside, keeping a small handful. Roughly chop the stems and the set-aside leaves and set aside. Roughly tear the remaining kale leaves and spread them on a tray, drizzle with 1 tbsp oil and 1 tsp cumin, season. Toss, massaging the leaves, then spread evenly in a layer. Roast for 15‑20 minutes until crisp, then remove and set aside.

2. 2

   Heat the oil in a deep pot over medium‑low heat, ensuring it is no more than one‑third full. Pour 100 ml water into a bowl and mix with the egg. Add chickpea flour, baking powder, spices and 1 tsp salt, stir to a thick paste. Add the chopped kale and red onion, adding more water if needed.

3. 3

   To test if the oil is hot enough, drop a small bit of batter. If it rises to the surface in bubbles and begins to brown, the oil is ready. If not, increase heat to medium‑high. When hot enough, carefully drop spoonfuls of the mixture into the oil, a few at a time. Fry for a few minutes, turning once, until evenly browned and crisp, about 3‑4 minutes. Drain on paper towels and season with salt.

4. 4

   For the chutney, transfer everything to a food processor, add 6 tbsp water and blend until smooth. Add more water if needed to thin.

5. 5

   Place the pakoras and crispy kale on a plate and serve, garnished with spoons of Greek yogurt, drizzled with tamarind chutney and herby chutney, sprinkled with sev or Bombay mix, garam masala or chat masala, and coriander leaves.