Collard Greens and Cheddar Cheese Pakoras

December  8, 2011
3 Ratings
Photo by James Ransom
  • Makes about 30
Author Notes

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

What You'll Need
  • 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
  1. Cut the onion in half lengthwise, slice it thinly, then place it in a mixing bowl.
  2. Add in the collard greens, chili powder, thyme, cumin seeds, turmeric, and a pinch of salt. Stir well.
  3. Then stir in the cheddar cheese and chickpea flour, mixing until everything is evenly combined.
  4. 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.
  5. 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.
  6. 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.
  7. Fry over medium heat for about 3 minutes, until the pakoras are crisp on one side.
  8. 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.

See what other Food52ers are saying.

  • rob
  • jlriddell
  • Nikki
  • Csweeney

5 Reviews

rob July 30, 2021
An East meets West fusion that actually works. Maybe a little less onion would be good and I am thinking of using coder instead of water as the liquid.
rob August 8, 2021
Used a dry cider and half a chopped apple. Still thinking less chilled powder would be better. Getting sweet savoury spicy flavours.
I also served with quartered limes for the sour.
jlriddell March 9, 2019
these are yummy. glad to hear the muffintin technique—will try.
Csweeney June 23, 2014
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.
Nikki January 30, 2018
Thanks for the tip. I checked the comments hoping someone had baked these.