Empty My Fridge
#shorts Kale Pakora Chips
Ingredients
- Kale1 bunch
- Chickpea flour½ cups
- Carom seed1 tsp
- Salt½ tsp
- Turmeric · ground¼ tsp
- Garlic powder½ tsp
- Chili powder1 tsp
- Oil1 tbsp
Instructions
- Rinse the kale, remove the stems and tear the leaves into 3 to 4-inch pieces.
- Dry the kale thoroughly in a salad spinner, or pat it dry with paper towels.
- Preheat the air fryer to 350 °F (175 °C).
- In a mixing bowl, combine the gram flour, carom seeds, salt, turmeric, garlic powder and red chili powder. Add the water a little at a time, mixing well, until you have a smooth batter paste.
- Lightly spray the air fryer basket with oil.
- Dip only the curly ends of each kale piece into the batter so the edges are coated, not the whole leaf. This keeps the chips light and crisp rather than doughy.
- Place the battered pieces in the basket batter-end up, in a single layer. Lightly spray or brush the tops with oil.
- Air fry at 350 °F (175 °C) for 5 to 7 minutes, until the edges are golden brown and the kale is crisp. Remove and repeat with the remaining kale.
Summarized from Ministry of Curry's video. Watch it for the details.
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