Top NYC chef Chintan Pandya shares his signature Kale Pakoda recipe from his restaurant Adda Indian Canteen, with Pinkvilla USA
With Indians in New York City metropolitan region constituting one of the largest and fastest-growing ethnicities in the area, it is no surprise that there are a huge number of authentic Indian restaurants in this particular region of the USA. From the rich and flavorful ranging from spicy to sour and sweet to the delicious varieties of bread and curries spiced with garam masalas and accented with dried fenugreek leaves, there is anything and everything to satisfy your palate and craving in the vast variety of Indian restaurants here.
One such favorite haunt of the Indian diaspora in New York City is the Adda Indian Canteen, which is special for many reasons. From multi-layered Kale Pakoda, and rich delicious Tawa Kaleji consisting of chicken liver, bell peppers, ginger, and pao to Lucknow Dum Biryani, which is slow-cooked goat with basmati rice and saffron, Adda”s food serves variety palates and tastes. As a special treat, we bring to you talented chef Chintan Pandya’s much-loved Kale Pakoda recipe. Do try it and let us know your honest reviews!
Kale Pakoda Recipe:
Gram Flour (Besan): ½ cup
Rice Flour: ¼ cup
Kale Leaves: 10|
Chopped Green Chili peppers: 2
Red Chili Powder: ¼ teaspoon
Turmeric Powder: ¼ teaspoon
Cumin Powder: ¼ teaspoon
Chopped Coriander Leaves: 1 tablespoon
Salt: To Taste
Tamarind Chutney: ½ cup
Mint Chutney: ½ cup
Sweet & Spiced Yogurt: 2 cups
Oil: For Frying
Mix gram flour (besan) and rice flour, chopped green chili, red chili powder, turmeric powder, cumin powder, chopped coriander leaves, and salt.
Add water and make a batter with the above ingredients.
Heat oil in a wok.
Dip the kale leaves in the batter and deep fry in hot oil.
Fry the crisps and remove them from the wok and drain the oil.
Top fried kale leaves with tamarind chutney, mint chutney, and sweet and spicy yogurt.
ALSO READ: Check out the recipe of Banana Bread by Chef Sanjeev Kapoor
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