Note about gram flour:

Note from Ken:  Bengal Gram, chickpea and garbanzo bean are all the same product.  If the choices get confusing I’m confident the widely available garbanzo bean flour will do nicely.

Aruna says, ” I use a gram flour called “Besan” which is readily available in the market.”

Collard Greens and Gram Flour Cutlet

Ingredients

• gram flour (not to be confused with graham flour) -1-1/2 cups
• Red Chilie powder- 1-1/2 tsps
• Salt – 1-1/2 tsps
• Sugar – 2 tsps ( helps to adhere)
• Water- 3/4 cup
• Collard greens- 1 bunch- washed and the back of the stem removed ( to make rolling easy)
• Oil – 2 T.
• Sesame seeds- 1/2 tsp

Method

1. Mix gram flour , red chile powder, salt and sugar with just enough water  to make a thick batter.
2. Lay the collard leaf flat on a plate with the back of the leaf facing up.
3. Spread a thin layer of the batter till just about  1/2 inch away from the edges.
   

   Spread a thin layer of batter over the leaf.

4. Repeat steps 2 and 3 with another leaf by layering it on top of the first.
5. Roll up the leaves like a burrito.
   

   Roll up the two leaves and batter like a burrito.

6. Repeat steps 2 through 5 with the rest of the leaves .
7. Steam the rolled leaves for 15 minutes on medium heat.
8. When they cool down to room temperature slice them.
9. Put some oil in a pan, add the sesame seeds, sauté and then add the sliced rolls.  Fry them on both sides.

Serve with mint chutney or tomato ketchup.

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