There is something comforting about winter and these crisp and savory bites. Pakoras are the traditional monsoon snack, a perfect complement to the rainy weather. And they fare even better on cold evenings when there is snow. They work well with almost all the winter greens I've tried, but collards have a roughness that produces a crispy texture when fried. —Rinku Bhattacharya /Spice Chronicles
Test Kitchen Notes
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! —duclosbe1
finely chopped collard greens
red chili powder
minced fresh thyme
grated aged cheddar cheese
1 1/2 cups
chickpea flour (besan)
chopped fresh cilantro
neutral oil, for frying
In This Recipe
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.