2green onions,white and green parts, thinly sliced
1cuploosely packed stemmed and thinly sliced kale
2tablespoonsminced dill,plus leaves for garnish
Canola oil or sunflower oil,for frying
1recipe Cilantro-Mint Raita(below)
1lime,cut into wedges (optional)
Instructions
In a bowl, whisk together the chickpea flour, curry powder, cumin, salt, and 1-1/8 cups water. Fold the eggplant, tomato, onion, green onions, kale, and dill into the batter.
Heat ½ inch of oil in a cast-iron skillet over medium-high heat for 3 minutes, then lower the heat to medium. Working in batches, and stirring the batter frequently, carefully drop heaping tablespoonfuls of the mixture into the oil so they are not touching. Cook for 6 to 7 minutes, flipping halfway through and slightly lowering or raising the heat if needed to ensure the pakoras become golden brown. Drain on paper towels, sprinkle with dill leaves, and serve immediately with the raita and lime wedges.