Recipe Index

Ingredients

• 1 bunch large collard greens (5 to 8 large leaves, about 9¼ oz)
• 1½ cups sifted chickpea flour
• 1½ tsp. fine sea salt
• 1 tsp. ground coriander
• ½ tsp. smoked sweet paprika
• ½ tsp. ground turmeric
• ¼ tsp. ground cayenne
• ½ cup plain unsweetened yogurt
• ½ cup water
• 2 Tbsp. extra-virgin olive oil
• 1 Tbsp. tamarind paste
• 1 Tbsp. peeled and grated fresh ginger
• 4 Tbsp. neutral oil with a high smoke point, such as grapeseed
• 1 Tbsp. whole black or brown mustard seeds
• 12 to 15 fresh curry leaves
• 2 Tbsp. chopped cilantro
• 1 Tbsp. fresh grated coconut (optional)
• 1 fresh green or red chile (such as serrano, jalapeño, or bird’s eye), minced

Method

1. Wash the collard leaves and pat them dry, then cut out and discard the thickest part of each midrib and the stalks so the leaves can roll without cracking.
2. Stir the sifted chickpea flour, fine sea salt, ground coriander, smoked sweet paprika, ground turmeric and ground cayenne together in a medium bowl.
3. In a second bowl, whisk the plain unsweetened yogurt with the water, extra-virgin olive oil, tamarind paste and grated fresh ginger until smooth, then fold that yogurt mixture into the spiced flour to make a smooth, thick paste with no clumps.
4. Lay one leaf flat, glossy side up with its tip pointing away from you, and spread a thin layer of paste, about 1 and a half tablespoons, over its whole surface, then lay the second leaf on top with its tip pointing towards you and coat that one too, continuing until the leaves are stacked and pasted.
5. Fold about an inch of the longer left and right sides of the stack inward, paste over the folds, and roll the stack up tightly from the top into a log, then cut the log across into 2 equal rolls with a serrated knife.
6. Set the rolls in a steamer basket lined with parchment over about an inch of simmering water, making sure the basket never touches the water, cover and steam for 9 to 10 minutes until the leaves turn dark green and the paste firms up.
7. Move the steamed rolls to a plate and cut each one into 4 equal spiral pieces, giving 8 pieces in total.
8. Heat 2 tablespoons of the neutral oil in a 12-inch skillet over medium heat and fry the spirals for 2 to 3 minutes per side until they are golden brown and crisp, then lift them out onto a plate.
9. Wipe the skillet clean, heat the remaining 2 tablespoons of oil over medium-high heat, and add the whole mustard seeds and curry leaves, then set the crisped rolls onto the spices and press them gently for 30 seconds before flipping them for another 30 seconds, until the leaves turn crisp and translucent and the spices smell fragrant.
10. Transfer the rolls and curry leaves to a serving plate and garnish them with the chopped cilantro, the fresh grated coconut if you are using it, and the minced fresh chile, then serve them warm or at room temperature.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data