A combination of chickpea and rice flours yields a batter that makes these pakoras fry up light, lacy, and extra crunchy. Sweet summer corn and peppers join with hearty kale to give these vegetarian fritters extra heft.
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.
Find chickpea flour at your local Asian or Indian market.
Robust, creamy Rhône-style white.