Crispy Kale Chaat with Stalk Fritters and Fragrant Herb Chutney

Step 1: Roast the Kale

Preheat the oven to 150°C (130°C fan/gas 2). Remove the kale stalks from the leaves, setting the leaves aside while reserving a small handful. Roughly chop the kale stalks and the reserved leaves, and set them aside. Tear the remaining kale leaves into pieces and spread them across a baking tray. Drizzle with 1 tablespoon of oil, sprinkle with 1 teaspoon of cumin, and season to taste. Toss the leaves gently, massaging the oil and spices into them, then arrange in a single layer. Roast in the oven for 15-20 minutes until crisp, then remove and set aside.

Step 2: Prepare the Pakora Batter

In a deep saucepan, heat oil over medium-low heat, ensuring the pan is no more than one-third full. In a bowl, combine 100ml of water with the egg, then stir in the gram flour, baking powder, spices, and 1 teaspoon of salt to create a thick paste. Fold in the chopped kale and sliced red onion, adding more water if necessary to achieve the desired consistency.

Step 3: Fry the Pakoras

To test if the oil is ready, drop a small amount of batter into the oil. If it rises to the surface, bubbles form, and it begins to brown, the oil is hot enough. If not, increase the heat to medium-high. Carefully drop heaped tablespoons of the mixture into the oil, frying in batches. Cook for 3-4 minutes, turning occasionally, until the pakoras are evenly browned and crisp. Drain on kitchen paper and sprinkle with salt.

Step 4: Make the Chutney

For the chutney, combine all the ingredients in a food processor with 6 tablespoons of water. Blitz until finely chopped, adding more water if you prefer a thinner consistency.

Step 5: Serve

Arrange the pakoras and crispy kale on a serving plate. Top with dollops of yogurt, a drizzle of tamarind chutney, and the herby chutney. Finish by sprinkling with sev or Bombay mix, garam or chaat masala, and fresh coriander leaves. Enjoy!