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–+ servings

Indian Crispy Curly Kale Chaat Appetizer

Shri Repp
A baked crispy curly kale that is layered with mouth-watering Indian spices for a delicious Indian Kale chaat. It is a great appetizer that also happens to be healthy!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Course Appetizer
Servings 2 servings

Ingredients
 

  • 8 oz. curly kale or lacinato kale stems removed washed and dried (NOT baby kale)
  • 4 tablespoons storebought or homemade tamarind date chutney
  • ½ cup dahi yogurt sauce for chaat
  • ½ cup (60 g) red onion finely chopped
  • ½ cup (75 g) roma tomatoes finely chopped
  • 1 tablespoon vegetable oil
  • 1.5 teaspoon Kashmiri Chili Powder or ¾ teaspoon regular chili powder
  • ½ teaspoon kala namak (black salt)
  • ¼ teaspoon sea salt
  • 1 teaspoon cumin powder
  • ¼ cup cilantro coarsely chopped (Optional)
  • ¼ cup boondi or thin sev snacks Optional

Instructions
 

Prep Ingredients

  1. Wash 8 oz. curly kale or lacinato kale. Make sure not to use baby kale as that will NOT work for this recipe. Remove the tough stems, leaving behind only the leaves. Pat kale with a paper towel to make sure leaves are completely dry. This is important because if the kale is wet it will steam rather than crisp in the oven.
  2. Make homemade 4 tablespoons tamarind date chutney using this recipe if making it at home. Otherwise, skip this step and use store bought chutney.
  3. Make ½ cup dahi yogurt sauce for chaat using this recipe.
  4. Finely dice ½ cup red onion and set aside.
  5. Finely dice ½ cup roma tomatoes and set aside.
  6. Coarsely chop ¼ cup cilantro

Main Recipe

  1. In a large bowl, add your 8 oz. curly kale or lacinato kale and evenly drizzle 1 tablespoon vegetable oil to coat. Use your hands to massage the kale with oil to really infuse the kale with oil. 
  2. Sprinkle 1.5 teaspoon Kashmiri Chili Powder , ½ teaspoon kala namak (black salt), ¼ teaspoon sea salt and 1 teaspoon cumin powder onto kale mixture and use your hands again to evenly coat all of the kale leaves in spices.
  3. In a large parchment-lined baking sheet, spread kale in a single layer, making sure not to overcrowd. Bake on the center rack for 15 minutes and then rotate your pan. Bake for an additional 5-10 minutes while keeping a close eye on your kale to make sure it doesn’t burn. You are looking for your kale to curl up at the edges and crisp but are not looking for it to brown which will impart a bitter taste to your kale. 
  4. Remove kale from the oven and keep uncovered until completely cooled.
  5. Pile your kale in a large serving bowl and evenly distribute red onions and tomatoes throughout. Drizzle yogurt sauce and tamarind chutney over veggies. Garnish with chopped cilantro and boondi. Serve and enjoy immediately!
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Notes and Tips

  • Curly and lacinato kale work best for this recipe. Avoid baby kale or Chinese kale for this recipe.
  • Make sure to check on your kale periodically as different ovens run hotter/cooler than others.
  • Pre-torn kale that is sold in bags tend to be smaller in size and may take less time in the oven to crisp
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!