MUST TRY - Crispy Kale Chaat Recipe | Chetna Makan

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

sev

🥗Healthier: baked chickpeas

💰Cheaper: crushed tortilla chips

Baked chickpeas provide crunch with fewer calories.

Start by making tamarind chutney: Break apart 200 g of tamarind seed.

Add 150 g of jaggery and 10 dates (pitted) to the tamarind.

Pour in enough water (around 700 ml) to cover the mixture.

Bring to a boil, then lower the heat and cook for 30 minutes.

Prepare the coriander chutney: Use 20 g of fresh coriander and 10 g of fresh mint.

Add 4 green chilies, juice of 1 lemon, 1/2 teaspoon salt, and 1/2 teaspoon sugar to a blender.

Blitz until roughly combined, then add 2 tablespoons of yogurt and a splash of water, and blitz again.

Set the coriander chutney aside.

After 30 minutes, mash the tamarind mixture with a potato masher and sieve it to get the chutney liquid.

Add 1/4 teaspoon of ground ginger and 1/4 teaspoon of ground cumin to the tamarind chutney, then bring to a boil again.

Prepare yogurt by taking around 100 g (1 cup) and adding 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon ground cumin, then mix until smooth.

Wash 150 g of curly kale thoroughly and place it in a bowl.

Add 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon turmeric to the kale.

Add 150 g of gram flour and mix it with the kale, adjusting with 2-3 tablespoons of water to make it sticky but not overly coated.

Heat rapeseed oil for deep frying.

Once the oil is hot, carefully add the kale mixture in batches and fry until crispy.

Remove the fried kale and drain on paper towels before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary