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.