Kale Pakora (Crispy Chickpea Flour Fritters) Gluten-Free

I am a whole foods plant-based health coach, personal trainer & swimming instructor living in Wellington, New Zealand.

1 cup ( 120 g) chickpea flour (garbanzo bean flour. If using besan, add 2 to 4 tbsp more for thicker batter consistency)

3 tbsp rice flour (or use fine semolina. Semolina is not gluten-free)

½ tsp salt

½ tsp cumin seeds , or other spices of choice such as carom seeds, mustard seeds, sesame seeds

½ tsp turmeric

⅓ tsp cayenne

½ cup ( 118.29 ml) water

¼ tsp baking powder

1 red or green chili , finely chopped

1 tsp minced ginger

6 curry leaves, finely chopped (optional)

1 bunch of curly kale 5 to 6 medium stems , 3 cups packed after chopping

Note: Ingredients may have been altered from the original.

Directions at veganricha.com

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