Kale-and-Corn Pakoras

Pour oil to a depth of 2 inches in a Dutch oven; heat over medium-high to 325°F.

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.

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.