Kale-and-Corn Pakoras

Ingredients

• Canola oil, for frying
• 1 1/2 cups chickpea (garbanzo beans) flour (about 4 7/8 ounces), divided
• 1/2 cup (about 2 5/8 ounces) plus 2 tablespoons white rice flour, divided
• 2 tablespoons kosher salt
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground turmeric
• 1 bunch lacinato kale, stemmed and chopped (6 packed cups)
• 1 cup fresh corn kernels
• 1 cup chopped yellow bell pepper
• 1 medium-size sweet onion, chopped
• 1 fresh serrano chile, unseeded and thinly sliced
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• Tamarind Chutney, for serving

Steps

1. Pour oil to a depth of 2 inches in a Dutch oven; heat over medium-high to 325°F.
2. Meanwhile, whisk together 1 cup chickpea flour, 1/2 cup white rice flour, salt, coriander, cumin, garam masala, ginger, garlic powder, sugar, and turmeric in a very large bowl. Add kale, corn, bell pepper, onion, and chile. Massage vegetable mixture with dry mixture for 2 minutes to release moisture from vegetables; let stand 10 minutes.
3. Add 1/4 cup water and lemon juice to kale mixture; massage just until vegetable mixture clumps together in your hands. If needed, add remaining 1/2 cup chickpea flour and remaining 2 tablespoons white rice flour, and massage until mixture clumps together.
4. Preheat oven to 200°F. Working in batches, spoon 1/4 cup kale mixture into your palm, and flatten into a compact and thin patty. After making 3 or 4 patties, carefully slide them into hot oil, and fry, turning occasionally, until browned and crisp, about 4 minutes. (Maintain oil temperature between 300°F to 310°F as you fry.) Transfer fried pakoras to a wire rack set inside a baking sheet to drain. Place pakoras in preheated oven to keep warm as you fry remaining batches. Serve pakoras with tamarind chutney.