Collard Greens and Cheddar Cheese Pakoras

By • December 8, 2011 • 1 Comments

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Author Notes: There is something comforting about winter and these crisp and savory bites. Pakoras are the traditional monsoon snack that complements the rainy weather. They fare even better on cold evenings when there is snow. They work well with almost all the winter greens that I have tried them with, but collard have a roughness that allow the green a crispy texture when cooked this way.Rinku Bhattacharya

Food52 Review: These pakoras make a warm, comforting, and impressive party snack. The crispy ribbons of collard greens marry beautifully with the flavorful chickpea flour and cheddar cheese base, and the spices round out each bite. They look beautiful, and the flavors and texture of the pakoras really were great for a cold winter's night. Can't wait to share these with my friends!Brianne Du Clos

Makes 30

  • 1 red onion
  • 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
  • 1.5 cups chick pea flour (besan)
  • 2 tablespoons chopped cilantro
  • 2 cups oil for frying
  1. Peel the onion, cut it in half lengthwise and then slice thinly.
  2. Place the onion in a mixing bowl.
  3. Add in the collard greens, red chili powder, thyme, cumin seeds, turmeric and salt. Stir well.
  4. Mix in the cheddar cheese
  5. Mix in the chick pea flour into the mixture to coat the vegetables well.
  6. Add enough water to allow the ingredients to bind, but you do not want a watery consistency. It sh.ould be somewhat loose and just moist enough to hold together.
  7. Stir in the cilantro
  8. Heat the oil on medium heat for 3 minutes. The temperature of the oil is important to ensure a well crisped pakora without burning or undercooking
  9. Gradually add the batter, one heaped teaspoon add a time. Add about 6 to 7 at the time. This depends on the size of the skillet. It is important that the skillet is not too crowded.
  10. Cook on constant heat for about 3 minutes, until the pakoras are crisp on one side.
  11. Turn the pakoras and cook till the otherside is crisp. Remove with a slotted spoon and drain on paper towels before serving hot.
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6 months ago Csweeney

I cooked these in the bottom of muffin tins (20 minutes at 350, turned them, 5 mins on the other side) and plan to use them like falafel in pita bread. They are very good.