Photo Credit: Jennifer Olson

Kale and Zucchini Pakora

Have you ever had a pakora? If not, you’re missing out. Think crispy, golden, battered and pan-fried vegetables with big curry flavor.

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Kale and Zucchini Pakora

Kale and Zucchini Pakora

Have you ever had a pakora? If not, you’re missing out. Think crispy, golden, battered and pan-fried vegetables with big curry flavor.
Course: snacks
Keyword: kale, pakora, zucchini
Servings: 8
Calories: 153kcal
Author: Chef Adam Sacks

Ingredients

  • 1 cup whole-wheat flour
  • 1/2 yellow onion small to medium diced
  • 3 zucchini small to medium diced
  • 2 cups kale woody spine removed, chopped well
  • 2 garlic cloves minced well
  • 1 jalapeno seeded, insides removed and diced well
  • 3 tablespoons cilantro fresh, chopped well
  • 1 teaspoon ginger
  • 1 tablespoon turmeric
  • 1 tablespoon curry
  • 2 teaspoons coriander
  • 2 teaspoons lemon zest
  • 2 teaspoons salt
  • 1/2 cup water
  • 1 cup nonfat Greek yogurt

Instructions

  • Preheat oven to 375°. Add all ingredients except water and Greek yogurt in a large bowl; mix well.
  • Slowly incorporate water, 
and continue mixing until all water is added and dough can easily form a ball in your hand. Dough will be slightly tacky. NOTE: If mixture is too dry, add more water. If mixture is too wet like pancake batter, add more flour. Set aside in refrigerator for 20 minutes.
  • Remove from refrigerator, and form 2-inch balls using a large spoon or ice-cream scoop. Place on well-greased sheet pan or sheet pan lined with parchment paper. Place in oven for 15–20 minutes or until golden brown. Flip once to ensure even browning.
  • Serve with Greek yogurt.

Nutrition

Calories: 153kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Sodium: 267mg | Fiber: 3g | Sugar: 1g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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    Lauren Yeates

    Delicious!