Collard Greens and Cheddar Cheese Pakoras
MAKES
about 30
Ingredients
1
red onion
2 cups
finely chopped collard greens
1 teaspoon
red chili powder
2 teaspoons
minced fresh thyme
1/2 teaspoon
ground turmeric
1 teaspoon
cumin seeds
Kosher salt
1/2 cup
grated aged cheddar cheese
1 1/2 cups
chickpea flour (besan)
2 tablespoons
chopped fresh cilantro
2 cups
neutral oil, for frying
Ingredients
- Cut the onion in half lengthwise, slice it thinly, then place it in a mixing bowl.
- Add in the collard greens, chili powder, thyme, cumin seeds, turmeric, and a pinch of salt. Stir well.
- Then stir in the cheddar cheese and chickpea flour, mixing until everything is evenly combined.
- Add enough water to allow the ingredients to bind, but don't add too much: You do not want a watery consistency. It should be somewhat loose and just moist enough to hold together. Stir in the cilantro.
- In a saucepan over medium, heat the oil for 3 minutes. The temperature of the oil is important to ensure a well-crisped pakora without burning or undercooking.
- Gradually add the batter, one heaping teaspoon at a time. Work in batches of about 6 to 8 pakoras, depending on the size of your saucepan. It is important not to crowd the pan.
- Fry over medium heat for about 3 minutes, until the pakoras are crisp on one side.
- Turn the pakoras over and cook until the other side is crisp. Remove with a slotted spoon and drain on paper towels before serving hot.
