Collard Green Besan Cutlet

Collard green Besan Cutlets are an easy to prepare delicious coffee/tea time snack. Steamed collard green besan rolls can be frozen for up to six months. To serve, just thaw it for 30 seconds in microwave oven then slice them into 1/2" thick cutlets (pinwheels) and heat them up in a jiffy with the garnishing. (Besan is garbanzo bean flour/ground chickpea flour, it is a staple ingredient in Indian cuisines)

Ingredients:

1 bunch Collard green leaves 

1 1/2 cup Besan 

1 1/2 tsp chili powder

1 1/2 tsp salt

 (adjust to taste)

2 tsp sugar

1/2-3/4 cup water

 (adjust paste/batter consistency)

Optional:

1 tsp ginger garlic paste

1/2 tsp garam masala

 (if adding garam masala then reduce red chili powder to 1 tsp)

1/2 tsp. turmeric powder

For seasoning:

2 to 3 tsp. oil

1/4 tsp asafoetida powder

1 tsp. sesame seeds

1 tbsp. coconut grated fine 

Method:

1. Clean, wash and wipe the collard green leaves with a clean kitchen towel. Cut thick veins from the leaves with a knife. Keep aside.
2. Mix all the ingredients (except those for seasoning); use only enough water to make a thick paste. The consistency of the paste should be thicker than pancake batter and should be able to spread by a rubber spatula.
3. Place a leaf backside up on a flat work area. Thinly spread the batter a little at a time all over the leaf surface. Place another leaf over it and repeat the process. Fold in the edges and roll the leaves, starting with their base towards the tip. Make the roll tight and seal the ends with small amount of batter. Similarly make rolls with all the leaves. 
4. Place the rolls with the seam side down in perforated vessel of a double boiler or steam cooker. Steam cook the cutlet rolls 15 minutes.
5. Completely cool the steamed cutlet rolls. These rolls can be frozen as is in a airtight freezer bag for later use (keep well in the freezer for six months) or can be sliced into 1/2" thick and pan fry it ash stated below.
6. Heat the oil in a heavy skillet, add the asafoetida powder and sesame seeds, allow to splutter. 
7. Arrange the sliced cutlets into the skillet, and heat it through in medium heat each side for 3 to 4 minutes. Close supervision is needed while pan frying the cutlets. Serve them with hot chai latte (tea) or coffee with cream. 

Tips: To make the leaves flexible, roll them lightly with a rolling pin before spreading the paste. Also one can use clean bamboo place mat (similar to sushi mat) or clean kitchen towel while rolling the collard leaves to roll it tightly. If you like fried cutlets, fry the steamed 1/2 inch thick sliced cutlets till they are golden brown in hot oil. These will be very crisp but will have high calorie and some time the shape won't stay intact.