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