25m
PREP TIME
18m
COOK TIME
18
INGREDIENTS
Servings: 8
Ingredients
- 8 cups Tuscan Lacinato kale, washed well, stems removed
- 1 1/2 cups chickpea flour
- 1 teaspoon McCormick Gourmet™ Garam Masala Blend
- 1/2 teaspoon McCormick® Garlic Powder
- 1/2 teaspoon amchur (mango powder)
- 1/2 teaspoon salt
- 2 cups plus 1 tablespoon water, divided
- 1 container (5 ounces) plain Greek yogurt
- 1 tablespoon honey
- 1/8 teaspoon black salt
- 3 tablespoons prepared mango chutney
- 1 tablespoon plum sauce
- 1 tablespoon tamarind paste
- 2 plum tomatoes, seeded and chopped
- 1/2 cup finely chopped white onion
- 1 container (4 ounces) pomegranate seeds
- 1 tablespoon McCormick® Sesame Seed
- 1 tablespoon black sesame seeds, optional
INSTRUCTIONS
- 1 Pat kale dry with paper towels. Cut into strips about 2 inches wide. Mix flour, corn starch, Garam Masala, garlic powder, amchur and salt in large bowl. Add 2 cups of the water, whisking until well blended. Let stand 2 minutes.
- 2 Meanwhile, mix yogurt, honey, remaining 1 tablespoon water and black salt in small bowl until blended. Mix chutney, plum sauce and tamarind paste in separate small bowl. Cover and refrigerate sauces until ready to serve.
- 3 For the Crispy Kale, spray air fryer basket with no stick cooking spray. Preheat on 400°F for 3 minutes. Toss kale with prepared batter to coat. Working in batches, transfer kale to strainer and allow excess batter to drain off, about 1 minute. Place drained kale in air fryer basket, being sure not to overfill—kale should be loose, not packed in basket.
- 4 Air fry 6 minutes or until crispy and edges are lightly browned, tossing halfway through cooking. Repeat process, coating and air frying remaining kale as directed.
- 5 To serve, arrange Crispy Kale on a large serving platter. Top evenly with onion and tomato. Drizzle with yogurt sauce and chutney. Sprinkle with pomegranate and sesame seeds. Serve immediately.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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