Heat about 2” of oil in a heavy-bottomed sauté pan over medium heat until it reaches 350F.
Meanwhile, in a large bowl, whisk together the chickpea flour, spices, salt, and baking powder. Stream in water to form a thick batter. Fold in the curly kale through the serrano chili until everything is well covered.
Add heaping spoonfuls of the pakora batter to the hot oil and fry on both sides (2 minutes per side). Remove to a towel-lined sheet tray and sprinkle with salt, to taste. Serve with Coconut Mint Chutney.
Place mint, coconut, cilantro, garlic, lemon juice, serrano chilies, and cumin in a blender. Process and stream in water to create a smooth mixture. Add honey and salt to taste as needed.