These go really well with fennel raita. The batter recipe is incredibly versatile and works with many veg - try kalettes or sticks of carrot, courgette or kohlrabi. If you keep the spicing fairly mild, they make great finger food for children too.
Whisk batter ingredients to get rid of any lumps and slowly whisk in 175 ml water. Then add the kale to the batter.
Fry spoonfuls of the mixture in hot oil for a couple of minutes on either side before draining them on some kitchen paper.
1 bunch of kale leaves (thick stems removed, chopped)
Sunflower oil
Batter:
150g gram (chickpea) flour
½ tsp baking powder
2 tsp cumin
2 tsp coriander
½ tsp turmeric
1 tsp cayenne pepper
½ tsp salt