Pakora / Bhajias

It’s that time of the gardening season here in Minnesota, when every gardener is over-laden with huge bounties of kale and zucchini. Here’s a snack recipe from India that I really enjoy making at home. It’s super simple and easy.


  • Kale
  • Zucchini
  • Chickpea flour 2 – 3 cups
  • Water as needed
  • Baking powder 1 – 2 teaspoon
  • Salt 1 tablespoon
  • Cumin powder 1 teaspoon
  • Chili powder 1 teaspoon
  • Turmeric 1 teaspoon
  • Pepper 1 teaspoon
  • Nigella seeds 1 teaspoon
  • Oregano seeds 1 teaspoon
  • Cumin seeds 1 teaspoon
  • Oil for deep frying
  • Tear or chop the kale leaves. Chop the zucchini.


  • In a bowl, add chickpea flour and enough water to make a semi-thick batter. Add the baking soda, and the cumin, chili, turmeric and pepper powders. Sprinkle in oregano, cumin and nigella seeds. Add salt.
  • Toss the vegetables in the batter.
  • Heat oil on high in a semi-deep pan till it smokes. Lower heat and start frying the batter-coated veggies till it’s crispy.
  • Dip in ketchup or salsa, or a green Indian chutney you can easily make by blending together cilantro, lemon juice, green chilies, onion and garlic in a blender.



Bhujias / pakoras with hot and sweet ginger-cardamom milk tea AKA Indian chai are an evening tradition back in India.

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