Collard Greens And Cheddar Cheese Pakoras

1. 1

   Cut the onion in half lengthwise, slice it thinly, then place it in a mixing bowl.

2. 2

   Add in the collard greens, chili powder, thyme, cumin seeds, turmeric, and a pinch of salt. Stir well.

3. 3

   Then stir in the cheddar cheese and chickpea flour, mixing until everything is evenly combined.

4. 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. 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. 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. 7

   Fry over medium heat for about 3 minutes, until the pakoras are crisp on one side.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.