If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 /Spice Chronicles
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
- 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
- Peel the onion, cut it in half lengthwise and then slice thinly.
- Place the onion in a mixing bowl.
- Add in the collard greens, red chili powder, thyme, cumin seeds, turmeric and salt. Stir well.
- Mix in the cheddar cheese
- Mix in the chick pea flour into the mixture to coat the vegetables well.
- 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.
- Stir in the cilantro
- 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
- 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.
- Cook on constant heat for about 3 minutes, until the pakoras are crisp on one side.
- Turn the pakoras and cook till the otherside is crisp. Remove with a slotted spoon and drain on paper towels before serving hot.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best One-Bite Party Snack
Take Summer Food Inside
11 DIY projects to make when it's too hot to go outside.
Cool Eats for Hot Days
Anna Jones Loves Vegetables
Italian Breakfast Buns
The Daily Grind
Bold and brewtiful coffee.