Onion and Kale Fritters – Mixed Up Piyanjee

Onion and Kale Fritters - Mixed Up Piyanjee

Today, I took a bunch of odds and ends – Onion, herbs and lot of kale to make a batch of Kale and Onion fritters. Pakoras or chickpea flour-based fritters never disappoint. They turn all kinds of odds and ends into something delicious. In the world of snacks one can definitely turn to worse things. While for us older people, the fried aspect might need some moderation. For the young people this is a great way to get some or lots of veggies into the mix.

 

About Onion and Kale Fritters or Mixed Up Piyanjee

Pakora is the Hindi work for chickpea flour fritters.  In Bengali parlance, they have specific names. Related to the vegetables that they are being made with. So the Bengali word for onion, is Piyanj hence an onion based fritter is Piyanjee. This one is a little mixed up as along with the onions, there is a nice dose of kale. Similarly Begun is the Bengali word for eggplant so an eggplant fritter is called Beguni. The spices used in some of them vary a little, depending on the variety.

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Only we Bengalis can keep the names straight.  My husband loves and calls them all pakoras.

This is why I have so many recipes for these on the blog. Another one of my favorite seasonal variations are these Pumkin Pakoras. A better for you way to celebrate Kale is this Kale Cauliflower and Mixed Vegetable Salad.

How to Enjoy the Kale and Red Onion Fritters

These compliment a perfect cup of Masala Chai. If you want keep up with the Bengali theme, pair them with Kasundi. Keep it simple and find an interesting Indian style tomato ketchup and use for dunking.

 

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Onion and Kale Fritters – Mixed Up Piyanjee

An variation of classic Indian onion fritters with kale, onions, thyme and curry leaves. Perfect with a cup of tea!

Ingredients

  • 2 medium sized red onions, halved and thinly sliced
  • 1/2 cup chopped baby kale leaves or spinach
    • For the batter
  • 1 cup of besan or chickpea flour
  • 15 curry leaves
  • 11/2 tablespoons thyme or 1/4 teaspoon carom seeds
  • 3/4 teaspoon red cayenne powder
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon finely chopped cilantro
  • Oil for frying

Instructions

  1. Separate the pieces and layers of the onions and set aside with the kale or spinach.
  2. In a large bowl, whisk the besan, thyme, red cayenne powder, salt, turmeric and cilantro.
  3. Stir in about 1 cup of cold water, this should be done gradually to ensure a batter that is slightly thinner than pancake batter, but thick enough to coat.
  4. Stir in the onions and spinach.
  5. In a heavy bottom skillet add about 1 and 1/2 cups of canolla oil, about 11/2 inches deep. Heat the oil until a crumb when tested dances up to the surface.
  6. Add about 2 tablespoons of the batter, gently allowing the onions to fan out in strands.
  7. Fry on medium heat for about 2 to 3 minutes on each side, this should NOT be done on high heat.
  8. Turn and fry again, the color of the fritters should be a comfortable golden brown color.
  9. Remove from the fire, drain on paper towels and serve.
https://spicechronicles.com/onion-kale-fritters-mixed-piyanjee/

 

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