Ingredients
For the Swiss Chard Layers
- 24 large swiss chard leaves
For the Gram Flour Paste
- ¾ cup gram flour (besan)
- 1 tablespoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- 2 tablespoons tamarind pulp
- 3 tablespoons jaggery (brown sugar)
- 1 teaspoon kosher salt
- water, as needed to make a smooth paste
For Cooking & Garnish
- 2 tablespoons avocado oil (divided: 1 tablespoon for frying, remaining for spreading)
- 1 tablespoon brown sesame seeds (divided)
- 2 tablespoons chopped cilantro (optional)
- 1 tablespoon frozen grated coconut (optional)
Instructions
- Prepare Swiss Chard Leaves: Trim the thick stems and wash the swiss chard leaves thoroughly. Pat each leaf dry with paper towels. Fold each leaf in half lengthwise with the stem vein in the center, and carefully cut away the thick vein to ease rolling while keeping the leaf intact. Some splitting is acceptable.
- Make the Gram Flour Paste: In a bowl, mix gram flour, Kashmiri red chili powder, turmeric powder, tamarind pulp, jaggery, and kosher salt with water. Add water gradually until the mixture reaches a smooth paste consistency slightly thinner than peanut butter.
- Divide Leaves into Piles: Group leaves by size from smallest to biggest. For every roll, roughly 10-12 leaves are needed. With 24 leaves, divide into two piles accordingly.
- Layer and Roll Leaves: On a large cutting board, place the biggest leaf upside down. Spread 2-3 teaspoons of the gram flour paste evenly over the leaf. Place the next slightly smaller leaf on top and apply paste on its back. Repeat for 10-12 leaves, then tightly roll the layered stack starting from the narrow end, folding edges inward to form a compact roll. Set aside.
- Repeat Rolling: Make another roll with the remaining leaves using the same method. Place both rolls on a lightly greased steamer rack.
- Steam the Rolls: Add 1 cup of water to a steamer pot and place over medium-high heat. Insert the steamer rack with the rolls into the pot and cover. Steam for 15 minutes. Turn off heat and let rolls cool completely.
- Slice the Rolls: Once cooled, remove rolls from the steamer and slice them into 1/4 inch thick spirals.
- Pan Fry the Spirals: Heat a skillet on medium-high and grease with 1 tablespoon avocado oil. Arrange the sliced spirals in the skillet. Sprinkle half the sesame seeds on top and cook for 4-5 minutes on medium heat. Spread the remaining oil over the slices, carefully flip each slice, sprinkle remaining sesame seeds, and cook another 4-5 minutes until golden brown and crispy.
- Garnish and Serve: Optionally garnish with chopped cilantro and freshly grated frozen coconut. Serve hot and enjoy the flavorful layered Swiss Chard spirals.
Notes
- Ensure the gram flour paste is smooth and not too thick for easy spreading.
- Rolling tightly is key to prevent the leaves from unrolling during steaming and frying.
- Adjust the amount of chili powder to your spice preference.
- These spirals are best served fresh and hot for maximum crispiness.
- Can be made vegan by using coconut sugar or another sweetener instead of jaggery if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (15 minutes steaming + 10 minutes frying)
- Category: Snack
- Method: Steaming and Frying
- Cuisine: Indian
- Diet: Vegetarian
