Kale Fritters

For the past few days it feels as if spring has arrived early in Dallas. On lazy spring weekends I for one would like nothing better than to enjoy the cool breeze on the patio with my favorite novel in one hand and a piping hot snack in the other. If that snack happens to be these mouth-wateringly delicious “KALE FRITTERS” then there is nothing better. Favorite novel, perfect teatime snack, the cool breeze, I wish everyday was this good.

Last week I heard someone say in the train that you can experience all the seasons of the year here in Dallas in one single week. It certainly did not take me long to realize how true that statement is. The week started off freezing cold and ended with the day being a balmy 75 F outside. Also this week there was no football; the calm before the storm since the SUPER BOWL is next week. That means I actually could focus on coming up with a recipe other than burgers and sandwiches (LAUGHS!!!!).

Also I got a hold of a novel by one of my favorite authors MICHAEL CONNOLLY from the library yesterday. So the only thing preventing me from enjoying the perfect Saturday afternoon on my patio was the absence of a delectable snack. This is when the thought of a famous Maharashtrian (my home state) delicacy inspired me.

This sumptuous snack is called the “KOTHIMBIR WADI” OR Coriander Fritter. The coriander leaves are mixed in a spiced gram flour batter, which is first cooked/steamed and then fried for the extra crunchy exterior. I added a little twist to the recipe by making these fritters with kale instead of coriander leaves.

Heat oil in a shallow pan. Add the cumin and mustard seeds and let it splutter. Mix in the garlic and kale leaves and cook with the help of a little water. Then sprinkle in the dry spice powders along with the tamarind paste, gram flour and corn flour. Season with salt and cook for another 3-4 minutes.

Grease a baking tray, pour the above mixture in it and let it cool.

Once cool take the loaf out of the tray and cut in desired shape. I made squares but you can try rectangles or even triangles.

These fritters are ready to go but I pan-fried them additionally to get a crispy exterior. Serve with tea.

These lip-smacking fritters can become the perfect sidekick to tea or cold beer. All you have to do is to make the batter, cook it and then fry. It’s that simple!!!!!

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Kale Fritters

Rahul

Crispy Kale Fritters, A perfect tea time snack.

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Ingredients

  

• 4 Kale Leaves cut the stem and chop the leaves
• ½ tsp Cumin Seeds
• ½ tsp Mustard Seeds
• ½ tsp Asafoetida
• 2 Garlic pods
• ¼ tsp Turmeric
• 1 tsp Red Chili Powder
• 1¾ cup Gram Flour
• ½ tbsp Corn Flour
• 1 tsp Garam Masala
• 1 tbsp Tamarind Paste
• Salt
• 2 cup Water
• Oil as required

Instructions

 

• Heat oil In a shallow pan and add in the cumin and mustard seeds and let them splutter.
• Then mix in the garlic and kale leaves and cook with a little water for 4-5 minutes.
• Sprinkle in the dry spice powders ( asafoetida, turmeric, red chilli powder, garam masala and cornflour) along with the gram flour, corn flour and tamarind paste. Season with salt. Cook for an additional 3-4 minutes.
• Grease a baking tray, pour the above mixture and allow it to cool.
• Then take the loaf out and cut in desired shape.
• Pan-fry the fritters till golden brown on all sides. Serve with tea.

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