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
- 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
- Mix gram flour , red chile powder, salt and sugar with just enough water to make a thick batter.
- Lay the collard leaf flat on a plate with the back of the leaf facing up.
- Spread a thin layer of the batter till just about 1/2 inch away from the edges.
- Repeat steps 2 and 3 with another leaf by layering it on top of the first.
- Roll up the leaves like a burrito.
- Repeat steps 2 through 5 with the rest of the leaves .
- Steam the rolled leaves for 15 minutes on medium heat.
- When they cool down to room temperature slice them.
- Put some oil in a pan, add the sesame seeds, sauté and then add the sliced rolls. Fry them on both sides.
Back to The Cascading Kitchen
Serve with mint chutney or tomato ketchup.