Fritters front with product (1)Corn fritters and zucchini fritters might have taken Aussie kitchens by storm, but did you know that they have been cooking fritters in India for years? “Pakora” are little fried snacks made from vegetables and chickpea flour. They are fried to crispy golden deliciousness, and our version, made with kale or spinach, are called ”paalak pakora”.

They are delicious eaten with yummy pickles or a tamarind dipping sauce, and we think they are perfect with Patak’s Eggplant Pickle and some creamy natural yoghurt on the side. It’s an easy way to get an authentic Indian flavour into this simple dish!

Chickpea flour is also known as gram flour or garbanzo flour. It’s gluten free, so fantastic for anyone with coeliac disease. You can buy it from the health food aisle of your supermarket, or at any health food store.

Fritters top with product

Kale and chickpea fritters with eggplant pickle

Serves 6 as an entrée

For the fritters:

  • 200g kale, about ½ bunch, chopped and stems discarded
  • 3/4 cup chickpea flour
  • 2.5 Tbsp cornflour
  • ¼ tsp baking powder
  • 1 x 400g tin chickpeas, drained
  • ½ red onion, finely chopped
  • ½ inch ginger, minced
  • 1 clove garlic, minced
  • 2 tsp Patak’s Korma Curry Paste
  • 1 egg
  • vegetable oil, for deep frying

to serve:

  • 4 Tbsp Patak’s Eggplant Pickle
  • 2/3 cup natural yoghurt
  1. Chop the kale and blanch in hot water for 30 seconds, then drain and squeeze (mostly) dry.
  2. For the fritter batter, whisk together the chickpea flour, cornflour and baking powder. Add drained chickpeas, chopped red onion, minced ginger and garlic, egg and Patak’s Korma Curry Paste. Mix well.
  3. Heat a non stick fry pan with about 1cm of oil to medium – high heat. Dollop tablespoon sized portions of the batter into the pan, cook until brown on one side then flip and cook on the other side. Remove from oil and let drain on a wire rack (not paper towel, as they will go soggy).
  4. Serve hot with a side of Patak’s Eggplant Pickle and some natural yoghurt.