Here’s a recipe for when you run out of ideas for collard greens this fall. It comes from the Food 52 blog. Besan or chickpea flour is traditional and can be found at the DeKalb or Buford Highway Farmers Markets or at stores that sell Indian groceries. Not sure if Whole Foods or Sevananda carries it. You could substitute all-purpose flour if that’s simpler.
Ingredients:
1 onion, cut in half lengthwise and thinly sliced 2 cups finely chopped collard greens 1 teaspoon red chili powder 2 teaspoons minced thyme 1/2 teaspoon turmeric 1 teaspoon cumin seeds 1/2 cup grated aged cheddar cheese 1 1/2 cups chickpea flour Water 2 tablespoons chopped cilantro Oil for frying
Preparation:
Makes 30
In a medium bowl, combine onions, collards, chili powder, thyme, turmeric and cumin. Toss together, then add the cheese. Mix in the flour and make sure everything is well coated. Now add enough water to make a batter that holds together. You are going to drop this batter into hot oil so you don’t want something too loose. Stir in the cilantro.
In a Dutch oven or large skillet, heat oil to 350 degrees. Drop in pakora batter a teaspoon at a time. Do not crowd pan. Cook until brown on one side, about 3 minutes, then turn and brown the second side. Drain and serve immediately with chutney or raita.