Welcome to the Kitchen: Where the Magic Happens

Hello everybody, welcome to our kitchen where the magic happens! Meet the team, and let's get started with today's recipe. We're going to make some delicious street food, specifically kale pakoras. I love pakoras, and I'm excited to share this healthy recipe with you.

We're starting with chickpea flour, which is healthier than traditional flour. It's gluten-free and doesn't absorb oil, making it a great option for those looking for a healthier snack. But how did we not know about chickpea flour? Don't worry, I'll be as healthy as black – or at least try to! Moderation is key when it comes to this ingredient, so let's just use a little bit of heat.

Now, let's talk about the spices. Turmeric and ajwain are two ingredients that add a unique flavor to our pakoras. Ajwain has an insane flavor, often described as "insane in the azure way," which is definitely interesting! We'll also be using some light salt to balance out the flavors. The consistency of this batter is just right – not too thick, not too thin.

Let's show off our creation and take a closer look. As you can see, it looks like a pancake bag – exactly what we want for our pakoras! Now, let's talk about why we're using kale as the main ingredient. We can pretty much use whatever vegetables we don't want to eat at home; this recipe is quite versatile. Traditionally, pakoras are made with onions and potatoes, but today we'll be using salted kale.

It's time to get our hands dirty and coat our kale leaves in the batter. Remember, don't just drop the leaves into the oil – take your time and get the batter off each leaf before dropping it in. This ensures that the oil doesn't splatter everywhere. Now, let me try one of these pakoras... Ah, got it! Drop it close to the surface without splattering any excess oil.

Now we just need to wait for a few minutes until the pakoras are done frying. Once they're cooked, remove them from the oil and place them on a paper towel-lined plate to drain excess oil. Don't mess with the pakoras at this point – let them set before trying to turn them over. That's the secret to achieving perfect pakoras.

Now that our pakoras are ready, let's add some chat masala for an extra burst of flavor. Chat masala is a blend of spices that adds depth and complexity to our dish. Sprinkle it generously onto the pakoras, making sure to cover every inch of the leaves. And finally, let's add some chutneys on top – green chutney with onions, cilantro, lemon juice, and sweetened yogurt.

The final result is absolutely delicious! The combination of flavors from the chat masala and chutneys elevates our humble pakoras to a whole new level. It's amazing how much better this dish tastes when you know exactly what ingredients went into it – no guesswork or random additions here!

So, my friend, I hope you enjoyed today's recipe for kale pakoras as much as I did! Remember, practice makes perfect, so don't be afraid to experiment and try new things in the kitchen. Until next time, happy cooking!

"WEBVTTKind: captionsLanguage: enwelcome to the kitchen where the magic happens okay meet the team hello everybody what up all right we got you set up yeah let's suit up so first thing we're going to start with is some of the street food yep kale pakoras i love pakoras and kale healthy we got ourselves a chickpea flour and here are the spices why chickpea flour it's healthier it's gluten free and it doesn't absorb oil how come i don't know about chickpea flour i try to be as healthy as black i should know these things a little amusing yes moderation moderation just a little bit of heat yeah turmeric turmeric ah ajwain smell that insane of the ajwain insane in the azure way so this is bishop's weed and it adds a like sort of almost like a nuttiness to these dishes very popular in fried food chilies yeah again just light salt so add your dry stuff and then you stir it all together yep all right that's looking good looks like pancake bag exactly that is the consistency we want okay let's show that everybody see that that's what you want i love it so of course it's raw do you feel like it needs more salt any more spices how's the level to you this feels complex which i think it's the perfect amount of spices and i think perfect in my own season i'm gonna take your word for it yeah and then this part is easy we're going to fry go and glove up let's get one on glove up yes sir so kelpakor is almost done now the beautiful thing about this batter is you can pretty much whatever you don't use whatever you make at home you can save it for other stuff and if you want to eat carrots potatoes onions and traditionally in india this dish is onions potatoes and other kinds of vegetables right we're in the salt kale baby i love kale awesome that's my that's my leaf of choice so go ahead and drop that basket down for me and this is as simple as coating it in the batter that we just made so when you drop it in don't just drop it in a big clump don't drop it from a height what you want to do is you know get the batter off hold it for a second and drop it away from you got it and that way the oil won't splatter up again okay okay let me try one of those go for it sir oh yeah there we go and get it close get it you don't want drippings everywhere yeah drop it and like that and away from me then away from perfect oh look at that come on we've done this before i'm a natural so this is going to take a few minutes to fry there's not much you can do yep it's really important once you first drop anything in the fryer to not mess with it why because we want the batter to set around the leaf yeah if you start jiggling or working you're going like oh how's this doing you're just flinging the batter off but in a couple of seconds once the batter sets then you can kind of give them a little turn over alrighty all right so we let it drip you get that excess oil off of it yeah okay get it in there and now we toss it with some chat masala here oh that smells great masala give it a little get some more while it's happening put these bad boys on there and some chutneys okay so we got some green chutney i know that there was chilies onion a little cilantro lemon juice yeah for the acidity absolutely and there was one more ingredient probably some mint mint that's what it was excellent and this year is sweetened yogurt and the reason we put the yogurt here is that yes all right man let's try raquel pakora dip one in you can double dip double dipping wow you like it i'm a fan and it's not see it's not leaving too much oil in the fingers i'm a certified fan man it's it's definitely worth the wait and it's a lot better when you know exactly what ingredients are in it and that is damn good when you know what gradients not just throwing a bunch of ingredients in i am almost in tears right now this is great almost in tears i can't believe i actually got you to admit you're getting through to me got it i love it youwelcome to the kitchen where the magic happens okay meet the team hello everybody what up all right we got you set up yeah let's suit up so first thing we're going to start with is some of the street food yep kale pakoras i love pakoras and kale healthy we got ourselves a chickpea flour and here are the spices why chickpea flour it's healthier it's gluten free and it doesn't absorb oil how come i don't know about chickpea flour i try to be as healthy as black i should know these things a little amusing yes moderation moderation just a little bit of heat yeah turmeric turmeric ah ajwain smell that insane of the ajwain insane in the azure way so this is bishop's weed and it adds a like sort of almost like a nuttiness to these dishes very popular in fried food chilies yeah again just light salt so add your dry stuff and then you stir it all together yep all right that's looking good looks like pancake bag exactly that is the consistency we want okay let's show that everybody see that that's what you want i love it so of course it's raw do you feel like it needs more salt any more spices how's the level to you this feels complex which i think it's the perfect amount of spices and i think perfect in my own season i'm gonna take your word for it yeah and then this part is easy we're going to fry go and glove up let's get one on glove up yes sir so kelpakor is almost done now the beautiful thing about this batter is you can pretty much whatever you don't use whatever you make at home you can save it for other stuff and if you want to eat carrots potatoes onions and traditionally in india this dish is onions potatoes and other kinds of vegetables right we're in the salt kale baby i love kale awesome that's my that's my leaf of choice so go ahead and drop that basket down for me and this is as simple as coating it in the batter that we just made so when you drop it in don't just drop it in a big clump don't drop it from a height what you want to do is you know get the batter off hold it for a second and drop it away from you got it and that way the oil won't splatter up again okay okay let me try one of those go for it sir oh yeah there we go and get it close get it you don't want drippings everywhere yeah drop it and like that and away from me then away from perfect oh look at that come on we've done this before i'm a natural so this is going to take a few minutes to fry there's not much you can do yep it's really important once you first drop anything in the fryer to not mess with it why because we want the batter to set around the leaf yeah if you start jiggling or working you're going like oh how's this doing you're just flinging the batter off but in a couple of seconds once the batter sets then you can kind of give them a little turn over alrighty all right so we let it drip you get that excess oil off of it yeah okay get it in there and now we toss it with some chat masala here oh that smells great masala give it a little get some more while it's happening put these bad boys on there and some chutneys okay so we got some green chutney i know that there was chilies onion a little cilantro lemon juice yeah for the acidity absolutely and there was one more ingredient probably some mint mint that's what it was excellent and this year is sweetened yogurt and the reason we put the yogurt here is that yes all right man let's try raquel pakora dip one in you can double dip double dipping wow you like it i'm a fan and it's not see it's not leaving too much oil in the fingers i'm a certified fan man it's it's definitely worth the wait and it's a lot better when you know exactly what ingredients are in it and that is damn good when you know what gradients not just throwing a bunch of ingredients in i am almost in tears right now this is great almost in tears i can't believe i actually got you to admit you're getting through to me got it i love it you\n"