Kale-and-Corn Pakoras

将油倒入荷兰烤箱中2英寸的深度;在中高至325°F中加热。

同时，将1杯鹰嘴豆粉，1/2杯白米粉，盐，香菜，小茴香，加拉姆马拉拉，姜，大蒜粉，糖和姜黄在一个非常大的碗里。加入羽衣甘蓝，玉米，甜椒，洋葱和智利。用干混合物按摩植物混合物2分钟以释放蔬菜的水分;让步行10分钟。

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.

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.