Swiss Chard and Crisp Shallot Rolls with Cilantro Raita

1. 1

   Heat oil in a 1-quart saucepan over moderately high heat until hot but not smoking (365F on deep-fat thermometer), then fry shallots in 3 batches, stirring occasionally, until golden brown, 2 to 3 minutes.

2. 2

   Transfer as fried with a slotted spoon to paper towels to drain, spreading evenly, then cool.

3. 3

   Cook chard leaves in a large pot of boiling salted water until tender, about 2 minutes.

4. 4

   Transfer with tongs to a bowl of ice and cold water to stop cooking.

5. 5

   Drain well and pat dry with paper towels.

6. 6

   Halve each leaf lengthwise, discarding rib.

7. 7

   Place 1 tablespoon shallots at 1 end of a chard strip and firmly roll up, forming a cigar shape.

8. 8

   Make 15 more rolls in same manner.

9. 9

   Mash garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a large heavy knife).

10. 10

    Puree cilantro with garlic paste and 1/4 cup yogurt in a blender, scraping down sides occasionally.

11. 11

    Transfer to a bowl and stir in remaining 3/4 cup yogurt.

12. 12

    Serve chard rolls with raita.

* Per serving · 4 servings · Values may vary.

No additional tips available.